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CULINARY SOS / Rose Dosti

Laurel's Floral Scoop

August 23, 2000

DEAR SOS: Laurel Restaurant in San Diego serves an unusual Lavender Ice Cream, which is absolutely delicious. Is there any chance of obtaining the recipe?

MALCOLM HAMILTON

Laguna Niguel

DEAR MALCOLM: Laurel's was happy to share the recipe. You'll need fresh lavender blossoms and leaves and, of course, an ice cream maker. Not a problem? The rest is easy.

Lavender Ice Cream

Active Work Time: 20 minutes * Total Preparation Time: 45 minutes plus 30 minutes standing and 1 hour chilling

Look for lavender at farmers markets.

2 cups whipping cream

1 1/2 cups half-and-half

1/2 cup chopped fresh lavender flowers and leaves, plus more for garnish

8 egg yolks

1 cup granulated sugar

* Combine cream, half-and-half and lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep.

* Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.

* Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour.

* Freeze in ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving.

6 servings. Each serving: 566 calories; 66 mg sodium; 495 mg cholesterol; 44 grams fat; 38 grams carbohydrates; 7 grams protein; 0 fiber.

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