A couple of years ago, Jay and I attended a book sale that our local library was hosting. We decided to go as I’m always on the hunt for new reads and I indeed found a great many books that day. Along with many interesting finds, I found The Little Paris Bookshop: A Novel by Nina George. I finally got to this book at the beginning of this summer and have to say that I was pleasantly surprised after reading this engaging novel. The story started a bit slow but after a few chapters, I was drawn to its adventurous story. When the story was all finished, the author included a few recipes at the end of the book that celebrates the diverse cuisine of the Provence region of France. One of the recipes that caught my eye was for lavender ice cream. I thoroughly enjoy the scent of lavender and I just so happen to have been growing these flowers in one of my gardens for years. Did you know that the lavender plant, a fragrant flower, is also an edible herb? You can use lavender to add flavor to baked goods and to an array of other recipes. There are several health benefits of eating lavender, including upping your intake of vitamins and minerals and protecting your body from antioxidants and stress. We also have an ice cream maker so perhaps this was fate that I attempt to make this appealing-sounding recipe.
Along with the many benefits of eating lavender in small amounts, there are many benefits of growing lavender. These flowers attract beneficial insects such as bees and butterflies, as well as other pollinators and beneficial insects. With the decline in bee populations, I like knowing that I have planted these flowers that bees enjoy and help them to thrive.
The Recipe
First off, you may be wondering, what does lavender taste like? As to be expected, lavender has a floral taste, but it also contributes a hint of mint flavor to recipes. It is also important to remember that a little goes a long way as it can overpower a dish. This is because lavender contains linalool, which is a floral and spicy terpene alcohol found in many many flowers and spice plants. Some individuals may find that lavender has a soapy taste while others feel it is quite calming.
If you ever get to enjoy this ice cream in a small town setting in France, you will often find this recipe is made without blueberries and is white with purple speckles in appearance. If you want to achieve a more intense purple color for your own homemade ice cream, you can try using food coloring, steeping lavender in hot water until the water is purple then straining the liquid, or experimenting with different amounts of blueberry juice as a dye. I used both the blueberries and the juice. Personally, I found that the blueberries or their juice didn’t really change the color of my ice cream. Although it didn’t do anything for the color, it complemented the other flavors nicely.
Also, although this recipe didn’t call for it, I added honey and vanilla extract for a richer and more luscious taste. These sweet flavors with the addition of lavender buds and flowers from my flower garden made for a winning flavor combination.
The Ingredients
4 Servings
1-2 Teaspoons Dried Lavender or 2-4 Teaspoons Lavender Flowers (Freshly Picked or Organic), Plus Lavender Flowers for Garnish
1 Cup Sugar
8 Tablespoons Fresh Milk
8 Eggs Yolks
1 Cup Cream (Yogurt, if You Prefer It To Be Lighter)
1 Handful of Blueberries for Coloring (Optional)
* I used 1 teaspoon each of honey and vanilla extract as an experiment and it paid off. My lavender ice cream turned out deliciously.
Step-by-Step Instructions
Preparing the Mixture
In a small bowl, blend the lavender and sugar. Then push through a sieve until you have a fine powder. I chose to use a Cuisinart food processor instead and achieved the same result. Next, dissolve the lavender powder until you no longer get a “crunch” from the crystals. At this point, you may need to heat the mixture, slightly without boiling. I ended up heating my mixture for a few minutes and it turned out perfectly.
In a separate bowl, beat together the egg yolks, and cream (or yogurt) until smooth. Stir the lavender milk into the egg cream and then mix thoroughly.
If you are using them, puree the blueberries and add them to color the mixture. Perhaps you will have better luck with this than I did.
Making the Ice Cream
Place the mixture in an ice cream maker or you can also leave it to set in a freezer compartment, making sure to stir occasionally. I used a Cuisinart ice cream maker and being that it was about 78° Fahrenheit and extremely humid inside the house it took about half an hour for the mixture to become ice cream. I’m not sure if this was due to it being summertime and like an inferno in here or if this is the normal amount of time. If you are using this type of ice cream maker, you will find that there is no timer and you have to gauge if the process is complete through observation and your own desired consistency. Also, here’s a quick tip, if you are using this type of ice cream maker, make sure to freeze the double-insulated freezer bowl well in advance. This will cut down on churning time and help you to achieve the consistency that you are looking for.
Once you have finished the ice cream-making process, garnish with lavender flowers for decoration and serve. Voila!
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