Lavender Ice Cream (No Ice Cream Maker Necessary)
"From Confident Cooking."
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 tablespoons fresh lavender flowers, stripped from their stalks
- 2 tablespoons sweet white wine (such as sauterne, Muscat or Beaumes de Venise)
- 2 cups heavy cream
- 2 egg whites
- 2 tablespoons fresh lavender flowers, stripped from their stalks
- sugar
directions
- Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
- Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
- Beat the egg whites until stiff peaks form; beat in remaining sugar.
- Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
- This is lovely served in tuile baskets (made of brandy snaps).
Questions & Replies
-
How much sugar? There is no measurement on this recipe.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.