Vacherin Glace With Lavender Ice Cream Recipe - Cooking Index
Ice Cream | ||
1 1/2 cups | 355ml | Milk |
1/2 cup | 118ml | Heavy whipping cream |
1/2 | Lengthwise split vanilla bean - seeds scraped out | |
3/4 cup | 148g / 5.2oz | Granulated sugar - divided |
1 1/2 teaspoons | 7.5ml | Dried lavender |
= (found at specialty stores and | ||
Farmers markets) | ||
4 | Egg yolks | |
Meringue Drops | ||
3/4 cup | 148g / 5.2oz | Granulated sugar |
2 | Egg whites | |
Assembly | ||
1 cup | 237ml | Heavy whipping cream |
2 tablespoons | 30ml | Powdered sugar |
2 1/2 cups | 592ml | Raspberries |
1/4 cup | 49g / 1.7oz | Granulated sugar |
1 tablespoon | 15ml | Lemon juice |
4 | Quartered strawberries - for garnish | |
Lavender sprigs - for garnish |
For the Ice Cream: Bring the milk, cream, vanilla and half of the sugar to boil in a saucepan over medium heat. Add the lavender, turn off the heat and infuse for 1 minute.
In a separate bowl, combine the yolks and remaining sugar.
Prepare a bowl of ice water; set an empty bowl on top of the ice water and place a strainer on top of the empty bowl.
Whisk about one-fourth of the milk-cream mixture into the yolk mixture, being careful not to cook or scramble the eggs. Bring the milk-cream mixture back to a boil and stir in the tempered yolk mixture. Cook, mixing continuously with a wooden spoon, until the mixture coats the back of the spoon, about 3 minutes.
Strain the mixture into the empty bowl and chill about 1 hour, stirring occasionally. Freeze in an ice cream maker according to the manufacturer's directions. (Makes about 2 1/2 cups)
For the Meringue Drops: Heat the oven to 200 degrees. Line a baking sheet with parchment paper; set aside.
Combine the sugar and egg whites in the top of a double boiler set over, but not touching, simmering water and whisk until the mixture is warm to the touch, about 5 minutes. Place the mixture in an electric mixer and beat on high speed until stiff, but not dry, peaks form, 5 to 6 minutes.
Place the mixture in a pastry bag fitted with a medium-size round tip. Pipe 1-inch teardrops onto the baking sheet; you should have about 50. Bake the meringues until hard but without color, about 3 hours. Let cool, then store the drops in an airtight container.
For Assembly: Beat the cream and powdered sugar together until medium-stiff peaks form. Place in a pastry bag with a star tip. Blend the raspberries, granulated sugar and lemon juice on high speed until smooth. Strain. Taste and add more sugar or lemon juice, if needed.
Place a scoop of lavender ice cream on each of 8 plates. Pipe the whipping cream entirely over each scoop to form a dome. Place the strawberries on top, alternating the strawberries with the meringue drops. Make a rim of raspberry coulis around the dome. Garnish with lavender sprigs. Serve immediately.
This recipe yields 8 servings.
Each serving: 330 calories; 50 mg. sodium; 115 mg. cholesterol; 12 grams fat; 7 grams saturated fat; 53 grams carbohydrates; 4 grams protein; 2.62 grams fiber.
Source:
The Los Angeles Times, 12-11-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.