|
|
 |
|
Lavender Ice CreamAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Yield: 1 qt. 2 cups ½ and ½ 1 cup heavy cream 1 vanilla bean (split and scraped) 1 Tbs. dried lavender flours lightly crushed Combine ingredients in glass or plastic container and refrigerate over night. Strain the mixture to remove the lavender flowers and place the liquid in a non-reactive sauce pan and bring the mixture to a scald. In a glass or plastic mixing bowl combine. 3 egg yolks 2/3 cup sugar 2 Tbs. Flour Add to scalded milk. Allow to chill completely. Process in your ice cream machine per the manufacturers instructions. |
