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For the Kitchen

 Culinary Lavender

Use a spice grinder or mortar and pestle to grind this lovely culinary lavender for use in your favorite recipes. A hint of lavender in stir fries, marinades, salad dressing, cookies, cakes and chocolate makes a piquant addition. We love it in lemonade, biscochitos (a favorite New Mexico holiday cookie) and brownies.

 Lavender Cookbook by Sharon Shipley

This is our favorite lavender cookbook, offering more than 120 recipes.  Lavender is incorporated in desserts, appetizers, side dishes, entrees, and more.  Lavender adds a piquant touch to recipes.  A .50oz. tin of our culinary lavender included with book order.


Adapted from The Big Book of Outdoor Cooking and Entertaining
© 2006 Cheryl Alters Jamison and Bill Jamison


Serves 6
4 large egg yolks
1/4 cup sugar
1 1/4 cups whole milk
1 cup half and half
1/4 teaspoon, pure vanilla extract
2 teaspoons crumbled culinary lavender
8 ounces sweetened white chocolate chopped fine
2 ounces sweetened white chocolate chopped coarse, optional
Fresh lavender springs, optional

     Whisk together in a large heavy saucepan the egg yolks and sugar until the yellow color has lightened.  Pour in the milk and half-and-half and vanilla.  Sprinkle in the lavender and cook slowly over medium heat.  Stir nearly continually but gently, until the mixture starts to give the slightest resistance to stirring and coats the spoon or whisk thinly, about 15 minutes.  Don't let the custard boil or it will curdle; reduce the heat if needed.
    Just as the mixture thickens, stir in the white chocolate and continue to whisk until it has melted into the custard; then quickly remove from the heat.  Pour through a fine strainer into a shallow bowl.  Cool briefly at room temperature, stirring a few times to release some of the steam.  Cover and refrigerate until chilled.
    Pour the mixture into an ice cream maker, add the optional white chocolate chunks, and churn according to the manufacturer's directions.  After churning, freeze until just before serving  time.  Ideally, transfer from the freezer to the refrigerator about 30 minutes before serving.  Scoop into bowls and serve right away, garnished, if you wish, with lavender sprigs.

 Santa Fe Lavender would like to thank Cheryl and Bill Jamison for allowing us to include their delicious recipe on our website.

bon appétit

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Santa Fe Lavender
11 W. Gutierrez, 3261
Santa Fe, NM  87506
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Photography by Kelly Graham
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