Lavender Ice Cream

My best friend of 25 years got married this weekend to a very wonderful man. As the Matron of Honor (ugh - that just sounds old...), I threw her a Bridal Luncheon. I wouldn't have been able to do it without the help of my mother, the quintessential party planner. There's not a party this woman can pull off less than perfect!

Since it was a garden-themed wedding, we did a garden-themed luncheon. For starters, my mom made some baked brie and an warm onion dip she does frequently. Then, we made a spinach salad topped with Amish blue cheese crumbles, some blueberries and raspberries, and some walnuts. For the main course, I made a rosemary pork tenderloin which we served with green beans and a butternut squash soup.

The highlight of the lunch was dessert (when is dessert not the highlight??). I made some spectacular lavender ice cream that was complimented by a lavender pound cake my mom had made. I've included the recipe below.

Cheers Daniel and Chrissy!!

Lavender Ice Cream

2/3 c Half n Half
3 oz dried lavender flowers (I found mine in the Spice section of the grocery store)
2/3 c Sugar
4 Egg yolks
2/3 c Heavy whipping cream, cold
Dried Lavender flowers for garnish (optional)

In a saucepan, slowly heat half n half to approximately 200 F.

Remove from heat and add lavender. Allow to steep for 15 minutes.

Strain milk through cheesecloth while warm.

Return half n half and stir in sugar until dissolved.

In a separate bowl, lightly whisk egg yolks.

Add a small amount of heated half n half/sugar mixture to egg yolks, whisking constantly.

Add egg yolk mixture to warm half n half mixture and stir constantly until mixture coats the back of a spoon.

Remove from heat again and stir in heavy whipping cream.

Chill in refrigerator until thoroughly cooled (2 hours - overnight).

Process in any ice cream machine. Freeze if necessary.

Sprinkle dried flowers when serving for garnish.

Labels: recipes dessert

posted by prentiss @ 10/07/2008 12:26:00 PM