“Sustainable Garden Menu”
To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sustainable Garden Menu”.
I love growing lavender and I have always had some growing somewhere even when we lived in a condo. The only issue with cooking with it is that if you go too heavy on it, you’ll have your food tasting like perfumed bathwater. I really wanted to make an ice cream with it but also was reluctant to have my ice cream taste like milk soap so I decided to do a kulfi, which is a more dense type of Indian ice cream that is egg free, and balance it out with some honey. Oh boy, oh boy. This was some kulfi. When I served it for the tasting menu, everyone asked me to stop talking so that they could just enjoy it. What I love about using lavender is that it is a perennial herb. I really don’t do much to take care of it in my garden and sometimes you have a really warm year where it will die off but then you can find plants easily that take to this soil here very well. Not to mention how useful it is for it’s incredible aroma in cooking and also just to hang around the house and the car.
Serves 4-6 in a seven course meal
1 3/4 Cups Of Milk ( I used 2 percent) Divided
5 Tsp Cornstarch
1 3/4 Cups Heavy Whipping Cream
1/3 Cup Sugar
1/3 Cup Non Fat Dry Milk
1/2 Tsp Salt
1/4 Cup Lavender Buds- Keep The Stalks Because You’ll Use Them To Infuse The Cream
1/3 Cup Honey
Chill a large mixing bowl in the freezer. In a small bowl combine 3 tbsps of milk and cornstarch and whisk together. Then in a saucepan combine the cream and the lavender buds and simmer until small bubbles form at the edge of the pan. Take off the stove and remove the stalks. In another pot, combine the remaining milk, infused cream, sugar, dry milk, and salt. Cook this mixture over medium heat until it starts boil. Keep stirring or will stick to the bottom. Cook for a few minutes and then add the milk and cornstarch mixture. Cook for another minute and then pour into your chilled bowl. Stir in the lavender buds. Stir gently, on and off for ten minutes. Cover and place in the refrigerator overnight or for at least eight hours. Take it out and stir it around for a few minutes. Churn in your ice cream maker for about fifteen minutes. Then slowly drizzle the honey in and let it churn for another five minutes.