Loup321 wrote:Thanks for the ideas. The ice cream one sounds interesting, John, but all the recipes I find online use whole eggs, separated, as does the one my mother gave me. Could you post the ice cream recipe you use, please? Or if you live on the Kent side of London, perhaps we could start an egg swap?
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Strange, the only ice cream I make using whole eggs is salted caramel, a recipe I got from "Gourmet" magazine many years ago. The best vanilla ice cream recipe is from "icecreamscience.com", time consuming but once you have made it, you will never buy vanilla ice cream again. However, I made rhubarb crumble ice ceam and lavender ice cream during the last 3 weeks. The rhubarb crumble one can be found on Delia Smith's website but be warned, she does rather over complicate the instructions with her folksy way of writing. The lavender ice cream we only make when when our lavender is at it's peak which is just now. My recipe:
Lavender ice cream
Best eaten on it’s own, the flavour is delicate.
Pick the lavender as soon as the stems open for best flavour.
Ingredients
• 6 (8cm) stems lavender (48cm)
• 280ml full fat milk
• 4 large free range egg yolks
• 90g golden caster sugar
• 1/2 tablespoon glycerine
• 284ml double cream
• Drop vanilla
• 2 dessert spoons skimmed milk powder
Preparation method
1. Chop the lavender into 1cm pieces.
2. Place in a small pan together with the milk and heat until just below boiling point. Remove from hob and cool.
3. When cold put in the fridge and refrigerate overnight to allow the flavour to infuse.
4. Next day, warm the milk and lavender once more, ensuring the milk does not boil. Strain, add the cream and warm again.
5. Beat egg yolks, skimmed milk powder and sugar together, then pour the warmed milk and cream slowly in, stirring all the time.
6. Put the mixture into a clean, heavy-bottomed saucepan and stir over a low heat until it reaches 72°C, keep at this temperature, stirring all the time for 10 minutes. Strain.
7. Leave to cool. Stir in the glycerine and vanilla and refrigerate until very cold.
8. Process according to your machine’s instructions.
I have lots of ice cream recipes, too many to post here.
john