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Robert Wemischner
Lavender honey ice cream
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Preparation info
Yield: Approximately 24 ounces ,
12
servings, each weighing approximately 2 ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages
Americas
United States
ice cream
Gluten-free
Vegetarian
Method
Prepare the pan for the ice cream in one of two ways, as follows
Line a rectangular pan measuring 4½ inches by 8 inches with a sheet of acetate.
Set aside.
Alternatively, place four metal bars on the back of a sheet pan, with an acetate sheet on it.
Arrange the bars to create a rectangle measuring 4½ inches by 8 inches by 1 inch deep