But the real winner today comes from Cathe Olson's vegan ice cream recipe book, Lick It! I have kept some lavender buds that I bought in the bulk section of some co-op with my crafting supplies for quite a while--- great for making scented sachets as gifts. Zips was reminded of this when flipping through the cookbook for something special for today's dessert, and landed on the page for Lavender Blueberry Ice Cream. After ransacking my sewing boxes, craft baggies, and desk, I finally found my ziploc bag of purple-y goodness and the game was on.
It turned out such a lovely color. The darker pieces are actually blueberry skin (not lavender buds, those gets strained out). It's heavenly. We all agreed we'd like to take a bath in it. It's a little tart, mildly sweet, smooth and floral. You have to try it!
It turned out such a lovely color. The darker pieces are actually blueberry skin (not lavender buds, those gets strained out). It's heavenly. We all agreed we'd like to take a bath in it. It's a little tart, mildly sweet, smooth and floral. You have to try it!
Lavender Blueberry Ice Cream
1/2 c. plain soy milk
2 Tb. lavender buds
2 c. blueberries
1 (14 oz.) can coconut milk
1/2 c. sugar or agave syrup
1 tsp. vanilla extract
Heat the soy milk until it boils. Remove from heat, stir in the lavender buds, cover and steep for 20 min.
Strain the milk (now purple) into a blender jar. Add remaining ingredients to the blender and blend until smooth. Cover and chill in the fridge for at least 3 hours (we poured it into a plastic quart container). Throw it in your ice cream maker and freeze away!
We served ours with a tofu 'whipped cream" topping from the same book (but it was just okay) and a sprig of mint. This has made Zips completely obsess over what else we can put lavender in to eat! Hopefully we'll try something soon. Happy Last Long Weekend!
No comments:
Post a Comment