Lavender is one of our favorite flowers. We love the way it looks, we love the way it smells, and we LOVE to eat anything with lavender. As kids, one of our favorite restaurants, Corkscrew Cafe in Carmel Valley, used to serve up the most delicious lavender ice cream for dessert. Eventually, it was taken off the menu (if you hear us, PLEASE bring it back!) but we never forgot the deliciously floral flavor of this dessert. Lavender is in full bloom in Carmel Valley right now, so we were reminded of our long lost favorite dessert and decided to try to make it ourselves! If we do say so, we think this even more delicious than the original. We added vanilla bean to complement the lavender and we think it is just perfect! The ice cream base is adapted from Jeni's Splendid Ice Cream recipe book. Eve went to undergrad in Ohio, where she first tasted flavors like roasted strawberry buttermilk and goat cheese and cherry ice cream. Jeni's ice cream base is unbelievably creamy. You won't be able to eat just one scoop!
xxx Ivy & Eve
We use the Cuisinart Classic Ice Cream Maker for our ice cream adventures. The machine is super easy and there is no need for ice and salt like the old machines!
Makes about 1 quart
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
3 tbsp cream cheese, softened
1/8 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
1/2 vanilla bean
2 heaping tbsp culinary lavender
- Combine 1 3/4 cup milk (minus 2 tbsp), 2/3 cup cream, and 2 tbsp lavender, and 1/2 vanilla bean sliced open, into a sauce pan. Bring to a boil over medium-high heat. remove from heat and let the mixture steep until desired flavor. (you can steep the lavender in a cheese cloth or strain after this step if you want a smoother texture, we like the lavender left in)
- While waiting mix remaining 2 tablespoons milk with the cornstarch in a small bowl to make a smooth slurry.
- Then whisk the cream cheese and salt into the slurry until smooth.
- Fill a large bowl with ice water.
- Combine the lavender vanilla bean milk mixture with sugar, and corn syrup in a 4-quart saucepan, bring to a boil again for 4 minutes. Remove from the heat and gradually whisk in the cornstarch/cream cheese slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the ice cream base into the ice cream machine canister and process according to manufacturer’s directions.
- Pack the ice cream into a storage container. Place the ice cream in the freezer until firm, at least 4 hours.
Ever since we can remember our Dad has been whipping up Raspberries Romanoff for our family. When we were little we loved when our dad made this because it looked and sounded so fancy! Now that we are older we are surprised how easy it is to master this delicious desert!
xxx Ivy & Eve
1/2 a cup whipping cream
1/2 cup (about 3 scoops) vanilla ice cream
1 six-ounce carton of Raspberries
1 tablespoon powdered sugar
1 tablespoon Grand Marnier
Chill a mixing bowl for 10 minutes. Pour whipping cream into the chilled bowl and mix on high until it begins to thicken. Add the sugar and mix till the cream starts creating peaks. Gradually add the ice cream in small scoops. Mix until the ice cream is incorporated but still has chunks of ice cream (you want a bit of texture to your topping). Finally, add the Grand Marnier and fold into the mixture. Place half the raspberries into two serving glasses and the whipped topping on top. Add a few raspberries and mint on top for garnish.
If you like your dessert to have a bit more kick, add some more Grand Marnier! You can also mix it up and try it with strawberries, blueberries, or blackberries!
In spirit of Cinco de Mayo yesterday, we wanted to share one of our favorite margarita recipes! This recipe is great for warm summer days by the pool or at a backyard bbq. They are great to make when its cherries season and we can buy cherries at our local farmers market. The cherries are just SO sweet and fresh!
xxx Ivy & Eve
Serving size: one
- 12 fresh sweet cherries, pitted
- 1/4 cup tequila
- 2 tbsp. fresh lime juice
- 2 tbsp. blue agave syrup
- 1 tbsp. Triple Sec
- Sparkling water (optional)
- 1 lime slice, for garnish
First place cherries in cocktail shaker (or whatever you have on hand). Muddle them with muddler or a wooden spoon until they are mashed. Next add tequila, Triple Sec, lime juice, agave syrup, and ice. Cover cocktail shaker tightly and shake well. Once well mixed pour and filter into a glass of ice. If you would like to add a bit of bubbles to your marg (or you like a more mellow cocktail) add a splash of two of sparkling water.
With Mother's Day just around the corner Eve and I were toying with ideas of what to give our mom this year. After some time thinking we decided we would make her chocolate covered strawberries. We always buy these yummy morsels when we spot them in cafes and chocolate shops but had never really attempted to make any ourselves. It was SO simple, not to mention affordable! We recommend pairing these with a bottle of bubbly, naturally. We also designed a cute card to go with them for your Mom, because she really is the sweetest! Download the full size card (we made a mini one to fit better in the pictures) for FREE by subscribing HERE! If you already subscribe, don't worry, we will be sending it to you shortly. :) Cheers to all our sweet Mothers!
xxx Ivy & Eve
Ingredients & Supplies:
High quality white & dark melting chocolate
Sprinkles, Nuts, and anything you want to top them with (optional)
- Place melting chocolate in a microwave safe bowl (you can also melt on the stove if you have more time).
- Set microwave to 30 second increments and stir until just melted.
- Place parchment paper on baking sheet
- Simply dip strawberry in chocolate
- Top with sprinkles or whatever your heart desires
- Let cool and set in refrigerator before serving (they are best eaten the day of or next day)
Your Mom will LOVE them we promise!