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Lavender Ice Cream (No Ice Cream Maker Necessary)

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“From Confident Cooking.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons fresh lavender flowers, stripped from their stalks
  • 2 tablespoons sweet white wine (such as sauterne, Muscat or Beaumes de Venise)
  • 2 cups heavy cream
  • 2 egg whites
  • 2 tablespoons fresh lavender flowers, stripped from their stalks
  • sugar

Directions

  1. Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
  2. Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
  3. Beat the egg whites until stiff peaks form; beat in remaining sugar.
  4. Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
  5. This is lovely served in tuile baskets (made of brandy snaps).

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