05 February 2012

Lemon Balm Lavender Ice Cream

I grew fresh lemon balm and a lavender plant in my garden last year and was left puzzled with what to do with these delicious smelling herbs. So, Google being my best friend, I started searching for ideas. I stumbled upon this recipe and HAD to make it. This ice cream was my first attempt at homemade ice cream making (I have the kick ass ice cream churn attachment for my Kitchenaid mixer... if you have the mixer but not the attachment, spend the $60 and get it!!!). The ice cream turned out perfect and was the most fantastically delicious ice cream I have tasted in my entire life. The lemon balm gave a nice lemony note and the fresh lavender added the most delicate and elegant flavoring that I thought I was going to pass out it was so good!


2 cups cream
1 teaspoon dried lavender
2 tablespoons fresh lemon balm, chopped
1 cup sugar
3 egg yolks
2 cups milk
1 pinch salt


Mix the cream with the lavender, lemon balm and 1/2 the sugar, bring to a boil, then turn off heat and let steep for 20 minutes. Whisk together the egg yolks and the remaining sugar until light and fluffy. Add the milk and salt and whisk to blend. Add the milk-egg mixture to the cream and slowly heat, stirring constantly (do not let boil). Cook until the mixture becomes slightly thicker and coats the back of a spoon (5-10 minutes). Strain the custard into a clean container. Cover and refrigerate for at least 4 hours or overnight. Process in an ice cream maker according to manufacturer's directions.

Sauteed Chicken with Cream Sauce

Ok, this is yet another Julia Child recipe. The recipe does call for various chicken parts (a combination of on the bone white and dark meat). I prefer boneless skinless chicken breasts, so that's what I rolled with. The cream sauce is amazing... you use the left over pan drippings and sautee minced shallots then deglaze the pan using white wine or vermouth (I use vermouth, its cheaper and tastes just as good as using wine). Reduce the sauce and add cream. Reduce the sauce again then swirl butter into it to top off the rich deliciousness. Spoon over the chicken serve. Simply amazing... but I did just gain 5 pounds talking about this!

Oh, and dry your meat before cooking it... it browns much better.

Veal Chops Braised with Herbs

This is a recipe from my Mastering the Art of French Cooking cookbook by Julia Child of course. Yes, little known fact, I worship her! The potatoes I made that day were from her cookbook as well, and very tasty.

The recipe is far too long and the directions very in depth. You might be able to google the recipe though.

I would suggest, for anyone who really enjoys cooking and wants a small challenge, you should have Julia's book on hand. Her recipes are amazing, and all 100% tested by Julia herself. Very worth the $60 on the 2 volume box set.