I heat up the mixture for a while, then let the lavender seep for about 30 minutes. I removed the lavender by pouring the mix through a fine sieve.
I whisked a few eggs and a pinch of salt and slowly combined the mixture together.
Then I reheated the base just a bit more, and admired the beautiful shade of cream it has become.
I let the mix chill overnight. I started to get worried at this point, because the mixture was so extremely fragrant. I'm not one to like eating foods that are too perfume like. At this point, the mix was made and there was nothing left to do, but throw it in the machine and hope for the best.
Nice and smooth after the machine. I let it chill in the freezer for an extra day.
Wow. Really, wow. Not too fragrant at all, just right actually.
The texture came out perfect. The best I've gotten so far.
Recipe can be found here.
3 comments:
Ooo, looks delicious. Rosewater ice cream is my favorite to make. Same idea, I worry that it gets a little too fragrant, but it never does. The rose meshes SO well with the cream. Where do you buy the lavendar?
Hi Erin!
I bought my Lavender from:
http://phlavender.stores.yahoo.net/culinary.html
It was a really nice transaction, I reccomend ordering from them! But if you just need a few teaspoons, come on by.. I still have plenty!
thank thank thank you!
cant wait to try it out myself!
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