1 tablespoon thyme 1 tablespoon chervil 1 tablespoon rosemary 1 tablespoon summer savory 1 teaspoon lavender 1 teaspoon tarragon 1 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon mint 2 powdered or chopped bay leaves
Prepartion: Mix together all of the ingredients and store in a tightly sealed container. Makes about 1/3 cup herb mix.I then searched and found Happy Valley Lavender and Herb Farm. They have several interesting recipes on their site click here including the one below plus links to more recipes. All I need now is some nice fresh lavender. Fresh Lavender Ice Cream * 2 1/2 cups of milk * 1 cup sugar * 4 cups light cream * 1/4 tsp. salt 1 tsp vanilla extract * 1 handful fresh Lavender angustifolia flowers* *The deeper the colour of your Lavender flowers, the more colour your ice cream will have. I use our deepest coloured "Hidcote " Sweet Lavender. Pick when just freshly opening, not older over bloom for the freshest taste. 1. Gently heat the milk and fresh Lavender together. Do not boil. 2. Strain out the Lavender & stir in the salt & sugar while still hot. 3. Stir in vanilla extract & cream. 4. Chill immediately, minimum 2 hours. 5. Churn or process as your ice cream maker directs, then skip to step #8. OR by hand follow steps #6 & #7~ 6. Pour mixture into a stainless steel bowl and place in your freezer. 7. Every 15 minutes, whisk or beat until icy or thickened. 8. In the last few minutes or just before you remove from the ice cream maker: sprinkle in a few fresh florets of Lavender! Fresh raspberries an option or Lemon peel zest. PS: Dried angustifolia Sweet Lavender can be used, try 3 Tbsp. and add when milk is already heated, time 5 minutes, strain immediately. Then follow as above. Over steeping with dried Lavender makes the taste bitter & the colour grey. If you like a stronger Lavender flavour, use 4-5 Tbsp. dried Sweet Lavender. Have a great day.