Sequim Lavender Weekend COOKIES
It was a great Lavender Weekend for all. The setting was of sunny skies (more…)
Ice Cream recipe from Sequim’s Lavender
Lavender Honey Ice Cream
Makes about 1 quart
2 cups whole milk
1 tablespoon + 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1 ¼ cup heavy cream
1 tablespoon dried lavender
⅔ cups honey
⅛ cup corn syrup
¼ teaspoon pure vanilla extract
¼ teaspoon salt
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside.
In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey and corn syrup. Bring the milk mixture to a boil and cook over moderate h
eat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours
Sometimes it’s fun the also make your homemade lavender ice cream the color of the main ingredient. In this case, most recipes call for 7 drops of red and 7 drops of blue food colorings. Add these colors in to the cooling mixture before freezing in your ice cream maker.
Recipe for Fun Pink (Lavender) Lemonade
2 ½ cups water
1 cup sugar (I like to use fine sugar vs regular granulated)
BOIL at medium heat and then add:
¼ cup dried Hidcote Blue (or Royal Velvet) Culinary Lavender (off stem) and steep covered for 20 minutes (or up to several hours for more depth of flavor). The color you see now is not the final color of your beverage.
Strain off lavender buds and add:
2 ½ cups water first and then add
1 cup fresh lemon juice, strained (can you say Costco-bag-O’-Lemons)
(This is a great job for an electric juicer)
The chemical reaction happens when the lemon juice is added and turns the color to a lovely pink.
Garnish with a spring of fresh lavender or a slice of lemon.
You may want to use some or all of the lemonade to make homemade popsicles! We’ve done this and they are wonderful for those warm summer days. Yes we actually do get them in Sequim. Really.
Betty Oppenheimer thank you so much for letting us share this recipe from your book
“Growing Lavender and Community on the Sequim Prairie” (2002)
Betty’s book is available at Purple Haze Lavender in Sequim:
http://purplehazelavender.com/farm/gift-shop/
or
http://shop.purplehazelavender.com/products/growing-lavender-book
This recipe is from Sequim resident Betty Oppenheimer. She has been to many a lavende
r festival, created a lot of wonderful lavender recipes, and she knows more lavender crafts than I even knew existed (see second book below!). She is a great teacher, writer, and is kind in her open sharing. It is with honor and homage to you that we share your recipe for PINK (Lavender) LEMONADE. I have often called it my Bill Nye The Science Guy Recipe. Why see below ?
Another book from Betty Oppenhiemer:
This Pink (Lavender) Lemonade changes color right before your eyes. This happens because of the pigment in the Culinary Lavender petals and the order in which you add the ingredients. It is so much fun to make with kids. It’s like a chemistry lesson, but one that you can drink, thanx to the magic of people like Bill Nye the Science Guy and Betty O (not related to Jackie O).
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