Comments on: Relaxed and Refined

By: Lavender ice cream recipes

Lavender ice cream recipes — Sun, 15 Apr 2012 08:00:03 +0000

[...] 1. Lavender ice cream with vanilia . Recipe >> [...]

By: Cartoons & Ice Cream « Straight from the Farm

Cartoons & Ice Cream « Straight from the Farm — Sat, 09 Aug 2008 17:04:58 +0000

[...] this version is much creamier than any I’ve had. Fortuitously, the basic recipe I used to make Lavender Ice Cream has proven the perfect base for any herbal infusion. It’s super quick to make too compared to [...]

By: Here’s the Scoop « Straight from the Farm

Here’s the Scoop « Straight from the Farm — Mon, 07 Jul 2008 20:59:41 +0000

[...] my fridge, it seemed obvious what flavor to make. I loosely adapted the recipe I used for the Lavender Vanilla Ice Cream and went with my gut on how to prepare the blueberries. The color alone was worth the [...]

By: Sue (coffeepot)

Sue (coffeepot) — Thu, 19 Jun 2008 02:01:13 +0000

I can not wait to try this. I just planted lavender this year and so far it hasn’t bloomed..but when it does this will be a first.

By: Jennie

Jennie — Wed, 18 Jun 2008 01:39:06 +0000

Thanks, Ann! That’s a lot of information. I appreciate you taking the time to share it!

By: Ann Chaney

Ann Chaney — Tue, 17 Jun 2008 20:35:00 +0000

Hi there. Your blog came to my computer via my Google alert for all things lavender. I am a lavender farmer from New Zealand. Food with lavender is soooo delicious as you have found, though so many people just can’t imagine eating lavender! Would you PLEASE PLEASE tell everyone to ONLY use lavender ANGUSTIFOLIA variety flowers. I just checked the Happy Valley website and their recipe does state angustifolia, the variety Hidcote. You left that out but probably because you may not realise how important it is. All other varieties will, as you found out previously, taste ‘medicinal’. (That’s the natural camphor compound (mothballs) in lavender) Won’t kill you but not good for you (: What I find helps using lavender is to first put it through a coffee grinder. Also you have replaced some SPLENDA in your recipe. I have been reading recently how bad for you Splenda and other sugar substitiutes are. An article on http://www.womentowomen.com is very interesting. They ‘discovered’ the splenda ingredients by accident when they were looking for pesticides!! I have a son on Vancouver island and when we visited we went to the Happy Valley farm and tasted their ice cream – very yum! I have a recipe for lavender panna cotta (among others) mmmmmmm…… Try to find a book called ‘The Lavender Cookbook’ by Sharon Shipley (she died 2 years ago but I met her at the Sequim Lavender Festival in Washington State). Good luck, Ann

By: gintoino

gintoino — Tue, 17 Jun 2008 19:16:17 +0000

Oh yes, this sounds/looks delicious! My lavenders are now blooming, so I’ll have to harvest some flowers in order to use them in all these recipes. Do you have any featuring summer squashes? I’m harvesting more than I can eat, so I’m staring to offer them to friends and family.
By the way, I would love some rutabaga seeds, if that offer still stands , I’m trying to find them around here, but its not easy.
Sorry for not comming as often to your blog latelly, but time is scarse.

P.s. was that you commenting on my potato hillness? I think you might be right, thanx!

By: pinstripebindi

pinstripebindi — Tue, 17 Jun 2008 00:49:05 +0000

I never really thought of lavender as a food item, although I love the smell. But I would definately try this!

By: Mike of Mike's Table

Mike of Mike's Table — Mon, 16 Jun 2008 19:41:37 +0000

I’ve had lavendar on my mind for a while now but have never tried it before. I’m hoping my lavendar plant starts flowering some time soon so I can try this. It looks delicious!

By: De in D.C.

De in D.C. — Mon, 16 Jun 2008 17:18:40 +0000

I am SO making this tonight. I’d meant to make ice cream over the weekend and ran out of time, but have all the ingredients necessary. I have macerated strawberries that I think would be divine with the floral notes of the ice cream.