Thought Of The Day
“If I have harmed anyone, in any way, either knowingly or unknowingly through my own confusions, I ask forgiveness.
If anyone has harmed me, in any way, either knowingly or unknowingly through their own confusions, I forgive them.
And if there is a situation I am not yet ready to forgive, I forgive myself for that
For all the ways that I harm myself, negate, doubt, belittle myself, judge or be unkind to myself through my own confusions, I forgive myself.”
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Lavender Ice Cream

Taken from –

Nigella Lawson’s Website

 


lavender

 

I was delighted to find this recipe in my Provençal cook book, as I had eaten a Lavender ice-cream in restaurant in Provence many years ago which was delicious. There they served it in a choux pastry puff with dark chocolate sauce and I have also served it that way. I altered the recipe by making a lavender caramel and then straining it as I didn’t like the fuzzy bits in my mouth!

In the original recipe you made a praline and crushed it. 3 oz castor sugar & 2 tablespoons cold water Put in small pan with about 1/4 – 1/2 oz. lavender flowers. Dissolve sugar and then cook to a caramel. Add 1/2 pint milk to this, then stir until caramel dissolves in milk. Leave to infuse for 1/2 hour or so. Meanwhile beat 4 egg yolks with 2 oz. castor sugar until thick and creamy, then strain the lavender milk onto this. Heat slowly, to make a custard which will coat back of wooden spoon – don’t boil of course. Leave to cool. Whip 1/2 pint double cream lightly, then fold into the cold custard. Freeze. People always love this although they cannot always pin down the flavour. Hope you enjoy it.

Ingredients

  • 3 oz superfine sugar
  • 2 tablespoons water
  • 1/4 – 1/2 oz fresh lavender flower buds
  • 0.4 pints milk
  • 4 egg yolks
  • 2 oz superfine sugar
  • 0.4 pints heavy cream

Method

  • Dissolve sugar in water, with lavender flowers, and then cook to a caramel. Add milk to this, then stir until caramel dissolves in milk. Leave to infuse for 1/2 hour or so.
  • Meanwhile egg yolks with castor sugar until thick and creamy, then strain the lavender milk onto this. Heat slowly, to make a custard which will coat back of wooden spoon – don’t boil of course. Leave to cool.
  • Whip heavy cream lightly, then fold into the cold custard. Freeze. People always love this although they cannot always pin down the flavour.