CtBF ~ MPK: Buttermilk ice cream with olive oil and fleur de sel

I do have an ice cream maker component to my Kitchenaid stand mixer, but due to space constrains in my freezer (really need to clear out stuff!), and luckily ChezNana used a super duper ingenious method and shared with us (thanks, Ro!) and I improvised further - using my hand held beater - made ice cream without an ice cream maker! 

And why is my flaked sea salt colored you might ask.... I was apprehensive with the olive oil and fleur de sel ~ what if I did not like salt on my ice cream (and boring colors - white on white - right?); I harvested the largest butterfly pea flower and crushed it (with my fingers) with a 1/8 teaspoon of Maldon sea salt flakes and it worked!  Blue sea salt flakes!  Good job, Emily!  So in case I don't like salt on ice cream, I can pick out the salt flakes!  Well, I found that the salt I can accept, but the olive oil... not really....  I had the ice cream with diced cantaloupes, healthy enough.. for breakfast this morning! This ice cream has no eggs, no need for tempering etc.  I used honey in place of corn syrup, and added lemon juice to full cream milk instead of buttermilk.  Still good! 

 

Below is the smallest flower (not fully bloomed) of the two remaining blooms on the vine.

 

I also harvested my ginger cos hubby asked me to make a health drink with a few components, more on that later.

 

~*~

Buttermilk ice cream (p. 299) from

My Paris Kitchen by David Lebovitz

David Lebovitz's My Paris Kitchen

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

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my collection of David's books:

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