We came home from the 4th Annual Lavender Festival in Paso Robles committed to using more lavender in our cooking. We are looking at almost uncharted waters. Other than adding lavender flowers to cookie dough, there are precious few suggestions on how to use lavender as flavoring.
Wisdom has dictated trying new ideas in very small amounts. That’s tough for me. I’m not known for doing anything in a small way.
Three of us ate the results of this ice cream experiment. If you have more than three folks around who enjoy ice cream, then double or triple the amounts. Of course, you can also hide and eat it all yourself. Personally, I love hearing the kids smack their lips and slurp up the melted stuff from the bottom of the bowl.
What I made in the skillet cooled to be a fine jam consistency. You could find it convenient to just use one of your good home-made jams. After swooning over the flavor of the lavender plum swirl on the vanilla ice cream, I decided to make one more batch of plum jam — this one with lots of crushed lavender buds.
A Production Note
Amanda was not eating sweets when I made this dish. She was dependent on Frederick and Alastair to give her a report on how successful we were. She arrived on the scene too late to watch and listen. “So, how did it go over?” she asked. I handed her Frederick’s bowl. He had licked it clean.
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