Lavender-Crème Fraîche Ice Cream
2 cups milk
3/4 cups granulated sugar
1 tablespoon fresh lavender leaves or dried buds
1 pound crème fraîche
Warm milk in a saucepan. Add sugar and stir until dissolved. Add lavender, cover and infuse 30 minutes off from heat. Chill or 4 hours or overnight.
In a blender, combine chilled, infused milk with crème fraîche and blend until smooth. Transfer mixture to ice cream maker and churn for about 40 minutes, depending on the machine. Transfer to a large container, such as a loaf pan, cover with plastic wrap, and refrigerate until hard, about 12 hours or overnight. Yield: 1-1/2 quarts.
- Recipe courtesy of Joseph Erdos
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
For This We Left Egypt?
 |
 |
Boston
by Kitty Kaufman
Seiyo Sushi & Wine Shop in Boston's South End on Washington Street has a patio where you can eat as well as watch ambulances shrieking their way to Boston City Hospital but all in a good way. Our...
New York
by Brenda Athanus
Did I read Gabrielle Hamilton’s Blood, Bones, and Butter? Yes. Is it why we went for dinner at Prune? Yes. Am I glad we did? Absolutely!
Our taxis slowed down on a narrow street in NYC’s East...
Read more...Mid-Atlantic
by Rachel Parker
In my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...
Paris
by Brenda Athanus
While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...
