LWF Lavender Vanilla Ice

Lavender
This ice cream recipe is from www.lavenderwind.com

1 C = cup = 2,3 dl.
tsp = teaspoon = 5 ml.

LWF Lavender Vanilla Ice

2 C Heavy cream
1 C Milk
1 tsp vanilla
3/4 C Sugar
2 Finely ground lavender

This is a very pure lavendery ice cream. It's important to grind up the
lavender as finely as possible - both for better flavor and for better
texture.

Using an automatic ice cream maker - pour all the chilled ingredients
into the ice cream maker's bowl and process until it's as firm as you
want it. Transfer the ice cream into containers and put in your freezer
to get a bit harder.

Enjoy!

Culinary Lavender, Which to Use

Lavender

Which lavender to use in cooking? When I searched the Intenet I found the answer here:

It is usually the English Lavender (Lavandula angustifolia) buds that are used in cooking. The English lavender is the preferred lavender of choice for cooking because of its sweet fragrance. There are two main types of Lavender used for cooking:
English Lavender known as Lavendula angustifolia officianalis (also known as True Lavender or Vera)

Lavendula x intermedia "Provence" (a hybrid).

We suggest "Provence"* as a culinary lavender as the most appealing as it has a lower camphor and resin content than "Officianalis".

Continue reading:

Pink Lavender Lemonade

Lavender

This drink is refreshing.
If you want alcohol try to add Vodka.

1 cup = 2,3 dl.

6-8 servings

2 ½ c Water
1 ½ c Sugar
½ c Frozen or fresh, hulled strawberries
¼ c Fresh Lavender flowers chopped
2 ¼ c Fresh Lemon juice
2 ½ c Water
½ c Sugar

In a saucepan, blend 2 ½ cups water, sugar and strawberries.
Bring to boiling mark, stir to dissolve sugar.
Lower heat.
Simmer 5 minutes to extract pink from strawberries.
Remove from oven.
Stir in lavender flowers.
Cover and cool.
Strain cooled liquid into large pitcher, gently pressing juice from strawberries.
Add remaining 2 ½ cups water and lemon juice.
Stir well.
Add ½ cup of sugar.
Add ice cubes.
Garnish with lavender flowers.