Welcome back, book and food lovers! We at Brooke County Libraries are excited to share our Dinner & a Recipe idea for June 2022. This month's feature is sure to be a fun summer treat.
We're making Lavender Ice Cream from The Little Paris Bookshop by Nina George.
Without further ado, let's get started!
Ingredients:
(Makes 4 servings.)
1-2 tsps of dried lavender or 2-4 tsps of lavender flowers, plus lavender flowers for garnish.
1 cup sugar.
8 tbsps of fresh milk.
8 egg yolks (organic is better).
1 cup cream (or yogurt if you prefer lighter).
1 handful of blueberries for coloring, optional.
Directions:
1. In a small bowl, blender lavender and sugar. Push through a sieve until you have fine powder.
2. Dissolve the lavender powder in the milk until there's no crunchies.
(May need to heat but do not boil.)
3. In another bowl, beat together the egg yolks and cream until smooth.
4. Stir the lavender milk into the egg cream and mix.
5. Puree the blueberries and add them to the mix, if using the blueberries.
6. Place the mixture in an ice-cream maker or leave to set in a freezer, stirring now and then.
7. Garnish with lavender flowers.
What a cool and refreshing dish!
Intrigued by the story that inspired this post? Check out the ebook on WV Reads:
Images and info are courtesy of WV Reads, Google, etc.
Please let us know if you try out this recipe! We love to hear from our readers in the comments section, on our social media pages, or in person.
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