This Sunday’s flavors are lavender, chocolate and tahini. I’ve talked about my love for lavender on this blog quite a lot, and it’s hard not to sound like a bit of a broken record, but this small flower really does hold a special place in my heart (I cannot wait to make this milkshake and tart sometime this summer). I’m sharing my go-to vegan lavender ice cream recipe with the addition of rich and decadent chocolate-tahini bits.
It has a creamy, luxurious texture, which combines so well with the refreshing flavors of lavender and chewy, bittersweet pieces of chocolate. Read on for some weekend links + a few more snaps, and enjoy your Sunday.
Rachel Roddy’s Instagram – author of the Five Quarters cookbook shares snaps from her very Italian kitchen. Love the ‘real’ photography style and all the beautiful produce/dishes (also, her recipes at The Guardian).
Aquafaba – have you tried cooking with it yet? I haven’t, but gearing up to.
Olafur Eliasson – loved this feature on him and cannot wait to check out his cookbook, “Food is more important than art. You die from not having food. You die from not having art, too—just not as fast.”
I found this to the point Q&A about antibiotic resistance to be very clear and helpful
Things the world’s most and least privileged people say – for some perspective
- ½ cup dark chocolate chips or chopped chocolate
- ¼ cup tahini
- pinch of salt
- 2 cans full fat Thai coconut milk
- ¼ cup plus 1 teaspoon dried lavender flowers
- ¼ cup maple syrup
- ½ teaspoon xanthan gum or 1 tablespoon arrowroot powder
- handful blueberries - for color (optional)
- In a double boiler, combine chocolate, tahini and salt. Gently heat to melt and stir to achieve a smooth mixture.
- Prepare a parchment paper-covered tray or cutting board. Spread the chocolate over the parchment in a thin layer. Place in the freezer to harden until ready to use.
- In a medium saucepan, combine coconut milk and ¼ cup lavender. Bring to a boil over a medium-high heat, reduce to a simmer and let cook for 5 minutes. Remove from heat, let cool to a room temperature and strain.
- In a blender, combine the lavender milk with the remaining 1 teaspoon of lavender flowers, maple syrup xanthan/arrowroot, blueberries if using, and blend until smooth. Place the mixture in the refrigerator and let cool thoroughly, preferably overnight.
- Process in an ice cream maker for 20 minutes or according to the manufacturer's instructions. When the ice cream is almost done, remove the hardened chocolate out of the freezer and chop. Add to ice cream machine with the motor still running.
- Spoon ice cream into a container. Serve immediately as soft serve or place the ice cream in the freezer for 4 hours/overnight to harden. Remove from freezer 5-10 minutes before serving to let soften.