Difference between revisions of "Lavender Ice Cream"
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* 1/2 [[vanilla bean]] - Slit open and scrape out seeds | * 1/2 [[vanilla bean]] - Slit open and scrape out seeds | ||
* 2 TB organic [[lavender]] buds | * 2 TB organic [[lavender]] buds | ||
| − | == | + | == Procedures == |
* Place 1/2 [[vanilla bean]] and [[lavender]] in a microwave safe bowl. | * Place 1/2 [[vanilla bean]] and [[lavender]] in a microwave safe bowl. | ||
Latest revision as of 16:44, 16 July 2012
Description
.
Ingredients
- 2/3 cup Sugar
- 1/2 cup egg substitute, like egg beaters
- 2 cups heavy whipping cream (pint container)
- 1 3/4 cups whole milk
- 1 1/2 tsp vanilla extract
- 1/2 vanilla bean - Slit open and scrape out seeds
- 2 TB organic lavender buds
Procedures
- Place 1/2 vanilla bean and lavender in a microwave safe bowl.
Add milk and microwave one minute. Cool and let infuse 1 hour in the refrigerator. Pour through strainer lined with coffee filter.
Keep covered and refrigerated until ready to make ice-cream.
Place Sugar and egg substitute in a large mixing bowl and beat 2–3 minutes on med. Add whipping cream, milk and vanilla extract. Mix 1 minute on med. speed or until combined. Pour into ice cream machine following your manufacturers instructions. Turn on and run 25–35 minutes. Transfer to an airtight container and freeze 2 hours or until firm.
