Lavender Ice Cream (No Ice Cream Maker Necessary) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Confident Cooking. Ingredients:
2 tablespoons fresh lavender flowers, stripped from their stalks |
2 tablespoons sweet white wine (such as sauterne, muscat or beaumes de venise) |
2 cups heavy cream |
2 egg whites |
2 tablespoons fresh lavender flowers, stripped from their stalks |
sugar |
Directions:
1. Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
2. Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
3. Beat the egg whites until stiff peaks form; beat in remaining sugar.
4. Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
5. This is lovely served in tuile baskets (made of brandy snaps).
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