"Cheater" Ice Cream -- no ice cream maker needed!

Aside from making single servings of vanilla ice cream in double-bagged zip lock plastic bags (which my students do in Food Science class), I've never found a recipe for making ice cream -- more than a single serving at a time! -- without an ice cream maker that really had the right texture. Good flavor is not hard to achieve, but it always had the texture of ice cream that had melted and then been refrozen; it was just kind of...flat. This version is SUPER SIMPLE (and high fat content), but it definitely has the creamy lightness of churned ice cream. That may or may not be visually evident in the photo at right. The ice cream was melting/softening very quickly as it was a very warm day (which I will NOT complain about at all! Bring on summer!!), and my photo goal wasn't actually the ice cream, but the sandwich cookies...

There are lots of options for flavorings, though you might have to adjust the ratios a bit if the flavoring is very thin liquid.  My first version of this was a lavender ice cream, since I have it growing prolifically in my yard right now and was anxious to use up the last of my dried supply from last summer. I steeped the lavender in the cream in advance (could have done it with the sweetened condensed milk instead). Re-chilled the cream to whip it, then folded in the sweetened condensed milk...

Ingredients
2 cups heavy cream
1-2 tsp vanilla
pinch salt
1 14-oz can sweetened condensed milk
flavoring(s) or other stir-ins:

     ...fruit chunks, cooking crumbles, chopped candy bars, etc. Chocolate could be melted and mixed with the condensed milk ahead, or cocoa powdered added to the whipped cream; caramel sauce could be swirled throughout just before freezing; lavender, mint or any other herbs and spices could be steeped in either the cream or the condensed milk ahead of mixing. Other extracts could be used in place of vanilla.


Directions
If desired, steep any herbs or spices into the cream or condensed milk in advance. Cool completely (chill the cream; it'll whip better).

Whip the heavy cream, vanilla and salt to barely stiff peaks.

Fold about a third of the whipped cream into the condensed milk. Gently fold in the rest of the whipped cream. Finally, fold in any other stir-in flavorings; (or, layer them in as you...) transfer the mixture into containers for freezing. Freeze until firm.

Lavender Honey Scones

I think this recipe was in Better Homes & Gardens -- I ripped it from a magazine (possible years ago...it's been in my recipe file) but there's nothing identifiable on the part of the page I have. But it feels like a page from BH&G (rather thin paper). Wherever it's from...they were good -- moist, enough lavendar without being TOO floral, just the right amount of sweetness.

Ingredients

¾ C heavy cream, plus 2 T for brushing tops

2 T honey
1 T dried lavender
2½ C flour
1 T baking powder
 t salt
6 T cold butter, diced
1 egg
optional: coarse sugar

Directions
Heat heavy cream, honey and lavender in a small saucepan just to barely simmering. Remove from heat and cool completely.

Preheat oven to 400°F.

Combine flour, baking powder and salt in a large bowl. Cut in butter, Make a well in the center.

Beat egg slightly and add to cooled lavender cream. Pour into well in center of dry ingredients; Mix gently until mixture begins to come together. Turn on to a lightly floured surface; knead dough gently just until all flour is incorporated.

Pat or roll dough into a 10x6 inch rectangle; cut into 10 2x3 inch scones. Place scones on ungreased baking sheet. Brush with additional cream. If desired, sprinkle with coarse sugar.

Bake 16-18 minutes until golden brown.

Serve drizzled with additional honey...

Lavender Cookies

I have so much lavender growing at my house, I'm always looking for ways to use it! These cookies were great -- enough to taste the lavendar, but NOT so much you feel like you're eating soap or perfume...great balance with the sweet, buttery flavor of the cookies.

Ingredients
1½ T dried lavender
½ C granulated sugar
½ C butter, softened
½ t salt
½ t vanilla extract
1 egg yolk
1 C flour

Directions
Combine lavender and sugar in spice grinder (mini-blender works great, or coffee grinder -- IF it's WELL cleaned so everything doesn't just end up tasting like coffee); pulse to finely grind lavender and blend with sugar.

Cream butter with lavendar sugar until light and fluffy. Incorporate vanilla, salt and egg yolk, blending until smooth and fluffy.

Reduce speed to low; add flower and blend until just combined.
With floured hands, on a floured surface, roll dough into a 1½" diameter log (about 10" long). Wrap in plastic wrap; refrigerate until firm (at least 1 hour).

Unwrap and slice dough log into discs ¼" thick (or a little thicker), placing cookies on parchment lined baking sheets, spaced at least an inch apart.

Bake 20 minutes or until edges are golden brown. Let cool on baking sheet 5 minutes before removing to wire racks to cool completely.

Glaze, if desired, with drizzles of white chocolate and lavender sprinkles.

Lavender & Fleur de sel Caramel Sauce

After making the Salted Caramel Sauce with Bourbon which had a good kick from the bourbon, I tried out this lavender & fleur de sel version. In this one, I could use a bit more lavender; it's there, but it's subtle. It's always a risk, bumping up florals; you don't want it to taste like soap or a mouthful of perfume. But next time with this one, I'd bump up the lavender a bit, or maybe just smash them up more before adding them to release more flavors.

The original recipe for this one is from Martha Stewart:
Heat 3/4 cup sugar, 1/4 cup water, and 1/4 cup corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. Remove from heat, and add 3/4 cup heavy cream. Return to heat. Cook, stirring, until combined. Remove from heat, and stir in 5 tablespoons butter, 1 teaspoon lavender, and 1/2 teaspoon fleur de sel. Let stand for 15 minutes. Strain.