14 oz milk
3 oz lavender leaves and flowers
2 oz crystallized ginger, chopped
1 cup sugar
3 egg yolks
2 cup heavy whipping cream, cold
FOR GARNISH
1 lavender flowers
Directions
In a saucepan, slowly heat milk to approximately 200 F. Remove from
fire and add lavender. Allow to steep for 15 minutes. Strain milk
through cheesecloth while warm. Add crystallized ginger and sugar to
milk. Place egg yolks into a small bowl; then put half the mixture
from saucepan into the bowl to blend. Stir mixture with a spoon and
pour back into the saucepan. Place over low heat and cook until
mixture is approximately 200 F. Add 2 cups cold heavy whipping cream
and place into refrigerator until well chilled. Process in any ice
cream machine. During the last few minutes of ice cream processing,
sprinkle individual lavender flowers (stripped from lower heads) into
the ice cream so they will be whipped into it. Makes 1 quart
Servings: 8 servings
Lavender Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream
The History of Recipes
We are able to follow the history of written recipes way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. He describes how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. He also describes how the Roman chefs made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the East, such as parsley, basil and rosemary. The introduction of these new tastes created an outbreak in manuscripts on cookery, some of which still exist in private collections. During the following few hundred years, the upper-class families of Wesstern Europe competed to serve up the most extravagent banquests, and as a result cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Lavender Ice Cream recipe.
