WHITE CHOCOLATE CHUNK LAVENDER ICE CREAM
How Sweet Eats
2 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 cup dried culinary lavender
1/4 teaspoon salt
2 teaspoons vanilla extract
12 ounces white chocolate, chopped
Add cream, milk, sugar, lavender and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add in vanilla extract and allow the mixture to sit at room temperature for 60 minutes while the lavender seeps in. After an hour, strain the milk through a fine mesh sieve and discard the lavender. Add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.
Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finishing churning, add in the chopped white chocolate. Once it’s finished churning, scoop the ice cream into a freezer-safe container and cover. Freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.
I am a romantic fool for flowers
Here a series of pictures that shows my process of this piece I worked on and just recently sold!
Lavender Shortbread with Fruits, Flowers, and Herbs
3 large egg whites*
4 cups powdered sugar
½ teaspoon cream of tartar
shortbread and assembly
⅓ cup rice flour
1½ teaspoon kosher salt
2½ cups all-purpose flour, plus more
1 cup (2 sticks) plus 6 Tbsp. unsalted butter, cut into pieces, room temperature
¾ cup granulated sugar
1 teaspoon coarsely ground dried lavender
Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)
One 3⅛”-diameter and one 1¼”-diameter fluted cutter
Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.
Shortbread and assembly
Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days.
Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to ⅛” thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.
Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.
This first poem was written and inspired by this picture.
fingers graze the violet whisps as
the fire slowly burns out from above.
brilliance was thought to never be.
dreams could never be so perfect.
unlock the feeling of youth,
of the potential of the future.
calling out to the most inner self,
rays of gold unveil the truth
light becomes dark and