Vacherin Glace With Lavender Ice Cream

Recipe Ingredients

		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

Recipe Instructions

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

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