Lavender Glace de Provence
Introduction
Lavender Glace de Provence is a unique and fragrant ice cream that captures the essence of the Provence region in France. The recipe is inspired by the rolling lavender fields, known for their beauty and aromatic qualities. Lavender has been used in culinary dishes in Provence for centuries, gracing local pastries, chocolates, and now, ice cream.
In the heart of Provence, lavender is not just a plant but a testament to a way of life that values fragrance, flavor, and the cultural heritage of the region. This ice cream combines lavender and other Provencal ingredients to create a refreshing dessert perfect for hot summer days or as a sophisticated ending to a gourmet meal.
Ingredients
- Lavender - 2 tablespoons dried
- Milk - 2 cups
- Heavy Cream - 1 cup
- Sugar - 3/4 cup
- Egg Yolks - 4 large
- Vanilla Extract - 1 teaspoon
- Salt - pinch
Preparation
Infusing the Lavender
Begin by combining the milk and dried lavender in a medium saucepan. Heat the mixture over medium heat until it is just about to simmer, then remove from heat and cover. Let the lavender steep in the milk for about 30 minutes to allow the flavors to infuse fully.
Making the Custard Base
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. Strain the lavender from the milk, pressing down to extract as much milk as possible, then discard the lavender.
Reheat the lavender-infused milk in the saucepan. Slowly pour the hot milk into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Be cautious not to boil the custard, or it will curdle.
Chilling the Mixture
Once thickened, pour the custard through a fine-mesh sieve into a clean bowl. Stir in the heavy cream, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight for the best results.
Churning and Finalizing the Ice Cream
Before churning, ensure that the ice cream maker's bowl is pre-frozen according to the manufacturer's instructions. Pour the chilled custard into the ice cream maker and churn as per the manufacturer's specifications until the texture becomes thick and creamy.
Freezing for a Firmer Texture
Transfer the freshly churned ice cream into an airtight container and place it in the freezer. Freeze for at least 2 hours, or longer if a firmer texture is desired.
Enjoying Lavender Glace de Provence
This delightful ice cream is best enjoyed amidst serene settings, reminiscent of the Provencal landscape. Serve in small bowls or cones, garnished with a sprig of fresh lavender, if available. Pairing the ice cream with a light biscuit or wafer can add a delightful texture contrast.
For an elevated tasting experience, consider serving the ice cream with fresh seasonal fruits like berries, or drizzle with honey to complement its floral notes. If you are hosting a dinner party, offer guests a small cup of espresso alongside for a classic Provencal ending to an evening.
Ultimately, Lavender Glace de Provence is not just a dessert; it's a sensory journey through the essence of Provence, inviting you to savor each aromatic and creamy bite.