Home > Uncategorized > A brief culinary interlude: Lavender vanilla ice cream

A brief culinary interlude: Lavender vanilla ice cream

I’m fully aware that dessert is not a paleo concept. In any case, here’s another recipe. 🙂

Ingredients:

  • 1 quart heavy cream
  • 2 eggs
  • Sweetener to taste (I used about 8 packets of Truvia, powdered in a coffee grinder, but I’m sure a bit of honey or soaked, pulverized dates would work well and be more paleo)
  • Pinch of salt
  • 3-4 TBSP vanilla extract
  • A few drops of food grade lavender essential oil OR 2 TBSP dried edible lavender

If you are using the essential oil:

  • Whisk the eggs for a minute or so
  • Add the sweetener and salt and whisk until eggs and sweetener are combined
  • Add the egg-sweetener mixture to the cream, whisking all the while
  • Add the vanilla while continuing to whisk
  • Add the lavender essential oil (a drop or two at a time – it’s very strong stuff), while – you guessed it – whisking away
  • When the mixture tastes good to you, pour it into your ice cream maker and freeze according to your ice cream maker’s instructions.

If you are using the dried lavender:

  • Heat the cream, sweetener, salt, and lavender over medium heat until just simmering
  • While cream is heating, beat the eggs
  • When the cream is simmering, take a half cup of it and slowly pour it in a very thin stream into the eggs, whisking all the while
  • Very slowly, pour the egg mixture back into heated cream while continuing to whisk
  • Switch to stirring with a wooden spoon! (Didn’t see that one coming, did you?!) Stir the mixture over medium heat for 5-10 minutes, until the mixture coats the back of the spoon (google “custard recipe” for more info on how to do this). Do not allow the mixture to come to a boil, or it may curdle.
  • Once the mixture thickens, take it off the heat and strain it into a bowl to get rid of the lavender flowers and any bits of solid egg
  • Allow the mixture to cool to room temperature
  • Stir in the vanilla
  • Pour the cooled mixture into your ice cream maker and freeze according to your ice cream maker’s instructions.

Notes:

You can separate the egg yolks from the whites and just use the yolks. You can also add more egg yolks.

You can use lemon juice instead of lavender, if you are in the mood for lemon-vanilla ice cream.

This ice cream freezes pretty solid once it has been in the freezer for any amount of time. If you plan to eat some, take the container out of the freezer a half hour beforehand, and allow it to soften a bit.

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