On a warm spring day nothing is more refreshing than a bowl of homemade ice cream, especially if it's Lavender and Lemon Verbena Ice Cream made from freshly harvested culinary lavender. In The Lavender Lover’s Handbook (Timber Press, 2012) author Sarah Berringer Bader offers information on the 100 most beautiful and fragrant lavender varieties with proven tips for growing, harvesting, drying, cooking and crafting with this wonderful herb. This excerpt for Lemon Verbena and Lavender Ice Cream was taken from the chapter “Lavender Recipes.”
Makes 1 quart
At the farm we made 14 gallons of this ice cream for our lavender festival one year and it was gone before noon. It’s simply delicious. If you can’t find lemon verbena, you can substitute the zest of two lemons.
3/4 cup granulated sugar
1/2 cup packed fresh lemon verbena leaves or the zest of 2 lemons
1/4 cup fresh lavender or 1/8 cup dried culinary lavender buds
2 cups whole milk
2 cups heavy cream
8 egg yolks
sprigs of fresh lavender and lemon verbena for garnish
1. In a medium saucepan, combine the sugar, lemon verbena leaves, lavender, milk, and cream. Bring to a boil and steep for 20 minutes covered. Strain the mixture through a fine-screened colander or cheesecloth to remove the leaves and buds. In another bowl, whisk the egg yolks.
2. Whisk 1 cup of the hot cream mixture into the egg yolks. Slowly whisk this new mixture into the remaining cream mixture in the saucepan. Stir constantly over low heat until the mixture is thick enough to coat the back of a wooden spoon.
3. Immediately remove from the heat and cool in an ice water bath or refrigerator until completely cool. Add the mixture to an electric ice cream maker. Process according to the manufacturers’ directions.
For more delicious lavender recipes from The Lavender Lover's Handbook, check the article Lavender Crème Brûlée Recipe.
Taken from The Lavender Lover’s Handbook © Copyright 2012 by Sarah Berringer Bader, Photographs by Janet Loughrey. Published by Timber Press, Portland, OR. Used by permission of the publisher. All rights reserved.
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