Tag Archives: Ice Cream

LAVENDER ICE CREAM AND A FAVOURITE DESSERT

Now the lavender in the garden is in bloom it’s time to make one of my favourites and certainly one of the most intriguing ice creams. Lavender ice cream, being quite perfumed, is not to everyone’s taste. That said, I love it, particularly teamed with home made aniseed cookies  or shortbread biscuits spiced up with small silvers of fresh ginger.

LAVENDER ICE CREAM

I got the  recipe originally  from Roger Vergé whose “Entertaining in The French Style” has long been one of my favourite books. Since I got my own ice cream maker – an Italian Nemox Gelato 1700 with a sex, shiny aluminium body and its own refrigeration unit, I’ve modified the recipe. My basic vanilla ice cream is :-

VANILLA ICE CREAM

150g vanilla sugar – I keep a jar of caster sugar with 5-6 vanilla pods in it for this purpose

300 g milk – Glenisk whole organic is my preference

200g single cream

4 egg yolks

I switch on the machine; whisk all the ingredients together with a hand blender until light and foamy and then pour the mixture into the Nemox’s bowl. This machine is expensive but really does the trick. The inexpensive Magimix machines, the ones where you put the bowl into the freezer before starting, work reasonably well – I’ve had two – but are less convenient and, I’ve found, quite fragile as the plastic pegs that locate the lid tend to snap under the strain. You finish up with a brick to hold the lid down!

This particular ice cream is a fresh egg, non-custard one so needs to be eaten up pretty rapidly – not that that’s a problem in our house.

For the lavender version I substitute ordinary caster sugar, plus the flowers from 6 sprigs of lavender. I take a cupful of the sugar, combine it with the lavender and whizz in my food processor until the lavender is reduced to powder.

AFFOGATO

Currently my favourite dessert, especially when made with my own fresh-roasted Central American arabica coffee and Nardini’s Mandorla – an almond-flavoured grappa, available from the excellent Celtic Whisky Shop in Dawson Street, Dublin.

Preheat the oven to 230C.

1 handful slivered almonds

1 scoop vanilla ice cream

1 single shot espresso

1 shot Mandorla or grappa

In a flat dish, toast the almonds until they turn a pale-to-mid brown. Place a scoop of ice cream in each bowl (or, preferably, an elegant glass).  Add a shot of espresso and one of the Mandorla or plain grappa. Garnish with the toasted almonds.

 

Lavender Ice Cream

My personal favourite glace and, like all the best things, seasonal. Use only lavender flowers, fresh or dried. The packets sold for keeping the moths away from your best clothes are not suitable, as a friend found out!
I like to keep a large Kilner jar ofvanilla sugar at hand – 3 or 4 vanilla pods in a jar full of white granulated sugar, topped up as you use it.

1 heaped dstsp of lavender flowers
heaped cup of granulated sugar
full cup of milk
8 egg yolks at room temperature
1 cup creme fraiche or heavy cream
6 sprigs fresh lavender to garnish.

Whizz the lavender and sugar in a food processor until thoroughly blended.
In a large mixing bowl combine the lavender sugar and milk until the sugar dissolves. In a second bowl combine the egg yolks and creme fraiche and blend together. Pour the milk mixture into the egg/creme mixture and whisk well.
Pour into a sorbetiere (ice cream machine) and freeze according to the maker’s instructions.
Alternatively, place in a covered plastic bowl in the freezer, bring it out at least twice during the freezing process and whisk up with a fork, to dissolve any forming ice crystals.
Freeze for at least 3 hours.
Meanwhile, spread a plate with some sugar; dip the lavender sprigs in water and roll in the sugar. Place on a flat tray in fridge or freezer.
Bring the ice cream out quarter of an hour before serving. Scoop into bowls with an ice cream scoop or a tablespoon dipped in boiling water. re-dip as needed. Keep the bowls of ice cream in the fridge until needed. Garnish with the frosted sprigs of lavender, then serve. Shortbread biscuits or home made cookies (flavoured with aniseed) make a fitting accompaniment.

I SUPPOSE I SHOULD ISSUE THE STANDARD CAVEAT BY SAYING THAT AS THIS ICE CREAM USES RAW EGGS IT SHOULD BE EATEN WITHIN 24 HOURS.

It would also be possbile to make lavender ice cream using the lavender sugar above with the normal “cooked custard” method