I first made this because it's unusual, but I expected it to be a one-time novelty. It turns out that it's surprisingly good, although definitely a recipe you'd want to reserve for special occasions.
3 c. light cream
3/4 c. sugar
4 large egg yolks
2 Tablespoons dried lavender flowers (FOOD GRADE)
2 teaspoons All-Purpose flour
1. Heat the light cream & lavender flowers in heavy, medium-sized saucepan to a SIMMER.
2. Remove from heat, cover, and allow to steep for 15 minutes.
3. Beat sugar into egg yolks until they are pale yellow.
4. Beat in flour.
5. Strain cream & SLOWLY beat into yolks, forming a custard.
6. Heat custard in double boiler (over simmering water) until thick (back-of-spoon test)
7. Strain & allow to cool.
8. Refrigerate 3-24 hours.
9. Stir and freeze in Ice Cream maker.
Notes
Deserves to be served with pizzelle or some other lightly flavored cookie or pastry. Maybe as an ice cream sandwich?
15.4 % butterfat based on 3.5 cup volume pre-freeze.
Consider using 2/3 c. honey instead of sugar.
Garnish with crystallized flour petals.
Be sure to use food grade lavender petals.
If your lavender petals are old and not as potent smelling, add up to 1 teaspoon of rose water before refrigerating (step 8).
Sunday, March 29, 2009
Sunday, March 22, 2009
White Chocolate Ice Cream
1 1/2 c whole milk
1 c heavy cream
4 oz white chocolate, coarse chopped
4 large egg yolks
1/2 c. sugar
pinch of salt
1. Melt white chocolate in simmering double boiler.
2. Simmer milk over medium heat.
3. In several small batches, whisk hot milk into white chocolate until smooth.
4. In another bowl, whisk in egg yolks, sugar, and salt together.
5. SLOWLY beat the hot milk mixture into the egg mixture, forming a custard.
6. Return custard to top of double boiler.
7. Stir constantly, until thickened (back-of-spoon test).
8. Allow custard to cool slightly, then strain.
9. Mix cream into custard.
10. Cool 3-24 hours.
11. Stir & put in Ice Cream Machine, freeze according to directions.
Notes
11% butterfat based on 3.25 c pre-freeze volume.
Make sure white chocolate has cocoa butter as an ingredient.
Add chunks of white chocolate after freezing is mostly finished. (Although I really prefer this as smooth and untainted.)
Consider 2 more oz of white chocolate and 1 fewer egg yolks.
I'm not quite satisfied with the process for melting the white chocolate. Adding liquid to melted chocolate doesn't appear to be a good idea. Another recipe call for heating the milk to very hot then dropping the chocolate chunks in.
1 c heavy cream
4 oz white chocolate, coarse chopped
4 large egg yolks
1/2 c. sugar
pinch of salt
1. Melt white chocolate in simmering double boiler.
2. Simmer milk over medium heat.
3. In several small batches, whisk hot milk into white chocolate until smooth.
4. In another bowl, whisk in egg yolks, sugar, and salt together.
5. SLOWLY beat the hot milk mixture into the egg mixture, forming a custard.
6. Return custard to top of double boiler.
7. Stir constantly, until thickened (back-of-spoon test).
8. Allow custard to cool slightly, then strain.
9. Mix cream into custard.
10. Cool 3-24 hours.
11. Stir & put in Ice Cream Machine, freeze according to directions.
Notes
11% butterfat based on 3.25 c pre-freeze volume.
Make sure white chocolate has cocoa butter as an ingredient.
Add chunks of white chocolate after freezing is mostly finished. (Although I really prefer this as smooth and untainted.)
Consider 2 more oz of white chocolate and 1 fewer egg yolks.
I'm not quite satisfied with the process for melting the white chocolate. Adding liquid to melted chocolate doesn't appear to be a good idea. Another recipe call for heating the milk to very hot then dropping the chocolate chunks in.
Cabernet Sauvignon Ice Cream
Most of the other recipes that will show up on this blog have been adapted from various sources. But this one I created myself.
2 cups Cabernet Sauvignon wine
2/3 c. sugar
1/4 t. salt
1 2/3 c. milk
2 large eggs
1 t vanilla extract
1 c. heavy cream
1. Bring wine to a boil in a heavy saucepan. Boil until reduced to 1/2 cup.
2. Beat sugar into eggs until they are pale yellow.
3. Add salt to eggs.
4. Heat milk until it simmers.
5. SLOWLY beat the hot milk into the egg mixture, forming a custard.
6. Put custard in top of simmering double boiler. (Can also use regular sauce pan.)
7. Stir constantly, until thickened (back-of-spoon test).
8. Allow custard to cool slightly, then strain.
9. Mix reduced wine, cream, & vanilla into custard.
10. Cool 3-24 hours.
11. Stir & put in Ice Cream Machine, freeze according to directions.
Notes
12.5% butterfat based on 3.5 c. volume of mix pre-freeze.
Put mix in freezer for 10 minutes before putting in machine.
Good results with "Coppola Cabermet Sauvignon" and "Seven Oaks - J. Lohr - Paso Robles Cabernet Sauvignon". You really don't want an expensive bottle for this recipe, as you'll be boiling the heck out of the wine. On the other hand, don't buy a cheap wine (the kind that gives a headache), because you'd concentrate all the headache-causing the impurities.
Might be good with pepper! (Not kidding) 2t. coarse ground black pepper corns added at step 9 for mild pepperiness, or same added at step 6 for significant heat.
Can boil wine down to 1/4 cup, which would allow addition of more ingredients (e.g. strawberry puree) while still maintaining a decent butterfat percentage.
On the other hand, boiling wine for such a long time can't be good for the wine flavor. Consider leaving wine out in a shallow dish to evaporate... or will this invite contamination?
Other wines to try: Merlot & Pinot Noir. Want to try using a white wine (!) like Chardonnay and Gewürztraminer, but I have my doubts about how well it will turn out.
2 cups Cabernet Sauvignon wine
2/3 c. sugar
1/4 t. salt
1 2/3 c. milk
2 large eggs
1 t vanilla extract
1 c. heavy cream
1. Bring wine to a boil in a heavy saucepan. Boil until reduced to 1/2 cup.
2. Beat sugar into eggs until they are pale yellow.
3. Add salt to eggs.
4. Heat milk until it simmers.
5. SLOWLY beat the hot milk into the egg mixture, forming a custard.
6. Put custard in top of simmering double boiler. (Can also use regular sauce pan.)
7. Stir constantly, until thickened (back-of-spoon test).
8. Allow custard to cool slightly, then strain.
9. Mix reduced wine, cream, & vanilla into custard.
10. Cool 3-24 hours.
11. Stir & put in Ice Cream Machine, freeze according to directions.
Notes
12.5% butterfat based on 3.5 c. volume of mix pre-freeze.
Put mix in freezer for 10 minutes before putting in machine.
Good results with "Coppola Cabermet Sauvignon" and "Seven Oaks - J. Lohr - Paso Robles Cabernet Sauvignon". You really don't want an expensive bottle for this recipe, as you'll be boiling the heck out of the wine. On the other hand, don't buy a cheap wine (the kind that gives a headache), because you'd concentrate all the headache-causing the impurities.
Might be good with pepper! (Not kidding) 2t. coarse ground black pepper corns added at step 9 for mild pepperiness, or same added at step 6 for significant heat.
Can boil wine down to 1/4 cup, which would allow addition of more ingredients (e.g. strawberry puree) while still maintaining a decent butterfat percentage.
On the other hand, boiling wine for such a long time can't be good for the wine flavor. Consider leaving wine out in a shallow dish to evaporate... or will this invite contamination?
Other wines to try: Merlot & Pinot Noir. Want to try using a white wine (!) like Chardonnay and Gewürztraminer, but I have my doubts about how well it will turn out.
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