This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Lemon Balm-Lavender Ice Cream
- add review
- #42095
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups cream
1 teaspoon dried lavender
2 tablespoons fresh lemon balm, chopped
1 cup sugar
3 egg yolks
2 cups milk
1 pinch salt
directions
Mix the cream with the lavender, lemon balm and half the sugar. Bring to a boil, then turn off heat and let steep for 20 minutes.
Whisk together the egg yolks and the remaining sugar until light and fluffy. Add the milk and salt and whisk to blend.
Add the milk-egg mixture to the cream and slowly heat, stirring constantly (do not let boil). Cook until the mixture becomes slightly thicker and coats the back of a spoon (5-10 minutes).
Strain the custard into a clean container. Cover and refrigerate for at least 4 hours or overnight.
Process in an ice cream maker according to manufacturer's directions.
added by
rrxdusty
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments