Lavender Ice Cream

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You might have noticed in the recent blueberry pie post a certain yummy dollop on top: lavender ice cream. This recipe is from my first book, Picture Perfect Parties, and is absolutely divine.

If you haven’t cooked with lavender, it’s actually such a fun addition to many dishes.  Be sure to use culinary lavender for this recipe which can be found any number of places. Keep in mind that you get what you pay for, so spending a pinch more on a high-quality ingredient would be a good idea here.

I know you’ll love the floral notes paired with the blueberry pie. It’s truly a delightful and delicious flavor marriage!

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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Ice Cream Week:: Mascarpone Ice Cream

Mascarpone Ice Cream

I thought it was only appropriate that berry week be followed with ice cream week. Is there anything better than a tart or pie with ice cream? I think not. As you’ve seen on my Instagram, it’s been seriously hot this summer in Italy. As a result, there have been a lot of chilly desserts, like this one! More to come later this week.

xx

Savory Mascarpone Ice Cream
Serves 8

You will need:
– 2 cups whole milk
– 1 tsp. unflavored powdered gelatin
– 2 cups mascarpone
– Finely grated zest of 1 orange
– ½ teaspoon salt

*note if you wish to make this a sweet ice cream add 1/4 cup of sugar to the milk

To prepare:

In a small saucepan, whisk the milk and gelatin and let stand for 5 minutes. Warm the milk over medium heat, whisking until gelatin dissolves. Remove the pan from the heat and whisk in the mascarpone and orange zest until smooth. Pour the ice cream base into a bowl and let cool to room temperature. Pour the base into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze.

Enjoy!

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Berry Week:: Blueberry Pie

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If you are ever in need of an excellent dessert filled with succulent berries, I recommend this delicious blueberry pie from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe ever and is wonderful this time of year when blueberres are plentiful. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Blueberry Pie
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve.

xx Annette

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Berry Week:: Strawberry Crostata

Corstata

I’ve got a fantastic week of recipes for you. It’s berry week! Berries are one of the gifts of summer, and I am always sure to take full advantage of the bounty.

Up first is my strawberry crostata. This is an Italian dessert which is the best kind because they aren’t too sweet. In fact, Italians often have cake, sweetbreads or crostata for breakfast.

Here’s the recipe; it’s a great dessert! Let me know if you give it a try.

Strawberry Crostata
Serves 8

You will need:
– 1 1/2 cups pastry flour
– 1/4 cup sugar
– 1 1/2 cups cold butter cut into slices
– 1 egg plus 1 egg yolk
– 1/2 teaspoon salt
– 1 cup strawberry jam

To prepare: 

Preheat oven to 400 degrees F

In the bowl of a standing mixer, place flour and butter combine on low speed until crumbs form.

Add sugar, salt, and eggs. When combined about 3 minutes, place in plastic wrap and into the refrigerator for 1 hour.

Cut the dough in 1/2, roll 1/2 the dough out on a floured surface into a round disk. Place disk into the bottom of a fluted 11″ tart pan.  Roll the other half and with a pinked pie cutter cut 1″ strips.

Spread the strawberry jam on top of the crust, then lay the 1 ” strips in a lattice pattern on top of the jam.

Place in the oven for 30 minutes. Until golden brown. Cool and serve at room temperature.

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Recipe:: Summer Lemonade

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No summer soiree is complete without summer lemonade, but why not make it even more festive by adding a King of Pops popsicle? Perhaps the recipe from last week?

This no fail lemonade is perfect for kids and adults alike. The key is to use freshly squeezed lemon juice and create your own simple syrup. No concentrate around here!

King of Pops Summer Lemonade
Serves 8

For the lemonade, you will need:
– 4 cups cold water
– 2 cups freshly squeezed lemon juice
– 2 cups simple syrup

For simple syrup, you will need:
– 2 cups water
– 2 cups sugar

To prepare:
First, make the simple syrup by warming the water and sugar in a small saucepan until boiling. Turn off the heat, and let cool until ready to use, or store in the refrigerator for up to two weeks. Combine with cold water and lemon juice, and stir. Serve in a mason jar, and garnish with a pop.

For more perfect summertime recipes perfect for the forth of july check out the summer issue of Atlanta Magazine’s Home

Image: Raftermen

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