Get-Crafty-Hermes-Fur-Scarf-Collar-Zero-Dollars~
- Thread starter jag
- Start date
TPF may earn a commission from merchant affiliate
links, including eBay, Amazon, and others
- Status
***mixing***
***squeezing***
***salting***
tispy:
artyhat:
margarita sorbet for ms allaborsa!!
Wow, margarita sorbet, that souds soooo gooood!!!! How talented you are!
pamella I thought your birthday was up and coming ...so sorry
HAPPY BELATED BIRTHDAY
OK I'll take this back and send when it's really the day :shame::shame::shame:
AWWW. Lily, you are so sweet to say that, I am legally a crab (July)however,
not usually crabby, but you know how crabs hold tight to their "stuff"!!
and I only get crabby when waiting for my EL!
Well, yes, I guess I did forget about the EL-induced crabbiness, which also inflicted birkinmary.
I watched It's Complicated (love it!!) the other night and Meryl Streep made lavender honey ice cream--I am going to try and make it as soon as I get back!!...but for the first time EVERmy lavender didn't make it this year. I've always had pots of lavender. I think it was just too cold for it -- too many below 0 days. I bring it onto the sun porch but it is not heated and I think it was too much for it.
...and yes lavender honey ice cream for all when it's done!
My lavender didn't survive either, allaborsa.
So, when you perfect that recipe, would you please have Guinness trot over with some for me?Lavender honey is my absolute favorite flavor, and I would think that all you'd have to do would be to infuse the lavender flowers in the cream and heat gently until the flavor is absorbed, right? Please let me know anyway just in case Guinness eats all the ice cream on the way!
Allaborsa, the lavender here isn't coming up either yet)
Pamella, come on over. Lily's already coming over for s'mores tonight
And, is allaborsa dropping by with the lavender/honey ice cream? Oh, please say yes, please say yes . . .
See you soon, pugs. Get a nice fire going. Puglets, Aunt Pam and I will be there shortly.
Pamella, excellent! Always good to have a loaner around!
Allaborsa, yes, however Lily's will have extra pug drool
Why am I not honored or excited about the prospect of EXTRA pug drool? Oh, yippee - can't wait.
Okay, allaborsa and pamella, here's the recipe for Lavender Honey ice cream. So, no excuses now!
Honey Lavender Ice Cream
Gourmet | September 2003
yield: Makes about 1 qt
Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)
Ingredients
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special equipment: a candy or instant-read thermometer; an ice cream maker
Preparation: Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Cooks' notes:
• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Custard can chill up to 1 day before freezing. • Ice cream keeps 1 week.
Honey Lavender Ice Cream
Gourmet | September 2003
yield: Makes about 1 qt
Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)
Ingredients
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special equipment: a candy or instant-read thermometer; an ice cream maker
Preparation: Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Cooks' notes:
• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Custard can chill up to 1 day before freezing. • Ice cream keeps 1 week.
...and this is why she is queen
Queen of ice cream anyway, LOL!
Heavens knows I've eaten enough of it to qualify.- Status