Lavender Ice Cream
14 oz milk
3 oz lavender leaves and flowers
2 oz crystallized ginger; chopped
1 cup sugar
3 egg yolks
2 cup heavy whipping cream; cold
1 lavender flowers
In a saucepan, slowly heat milk to approximately 200 F. Remove from fire
and add lavender. Allow to steep for 15 minutes. Strain milk through
cheesecloth while warm. Add crystallized ginger and sugar to milk. Place
egg yolks into a small bowl; then put half the mixture from saucepan into
the bowl to blend. Stir mixture with a spoon and pour back into the
saucepan. Place over low heat and cook until mixture is approximately 200
F. Add 2 cups cold heavy whipping cream and place into refrigerator until
well chilled. Process in any ice cream machine. During the last few minutes
of ice cream processing, sprinkle individual lavender flowers (stripped
from lower heads) into the ice cream so they will be whipped into it. Makes
Hazelnut Cappuccino Torte
8 oz semisweet chocolate, cut up
8 oz milk chocolate, cut up
1 cup whipping cream
2 tablespoon instant coffee crystals
1/4 cup coffee liqueur or coffee
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1 cup chopped toasted hazelnuts or almonds
1/2 cup whipping cream
2 tablespoon coffee liqueur
In a heavy saucepan, heat chocolates, whipping cream, and coffee crystals
over low heat until melted, stirring constantly. Cool to room temperature.
In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an
electric mixer on low speed until combined. Add flour and sugar. Beat on
medium to high speed for 8 minutes. (The batter should be light and
slightly thickened.) Fold about 1/4 of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture. Fold in nuts.
Grease and flour the bottom and sides of a 9-inch springform pan. Spread
batter into pan. Bake in a 325° F oven for 40-45 mintues or until slightly
puffed around outer edge (center will be slightly soft). Cool in pan on a
rack for 20 minutes. Removes sides of pan. Cool. Cover and chill up to
To serve, let stand at room temperature for 30 minutes. Top with Mocha
Cream, and if desired, coffee beans.
Mocha Cream: In a chilled small mixing bowl, beat 1/2 c whipping cream and
2 T coffee liqueur with chilled beaters of an electric mixer on medium to
high speed just until stiff peaks form.
Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg sodium, 7 g
From Better Homes and Gardens Magazine, Nov. 1996.
Baked Indian Pudding
1 cup yellow granulated corn meal
1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup lard or butter
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 quart hot milk
Mix all the ingredients thoroughly with one half (3/4 quart) of the above
hot milk and bake in a very hot even until it boils. Then stir in
remaining half (3/4 quart) of hot milk, and bake in a slow oven heat for
five to seven hours. Bake in a stone crock, well greased inside.
This is from a leaflet from the famous Durgin Park Restaurant
Desserts Part 1 .