Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

The recipe Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups can be made in about 45 minutes. One serving contains 292 calories, 2g of protein, and 11g of fat. This recipe serves 12. For 75 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. This recipe from Foodista requires ice cream, lavender, lemon juice, and salt. 31 person have made this recipe and would make it again. With a spoonacular score of 19%, this dish is rather bad. Blueberry-lavender Sauce For Ice Cream, Blueberry Lavender Ice Cream, and Ginger and Lavender Ice Cream Sandwich are very similar to this recipe.

Servings: 12

 

Ingredients:

1 pound fresh blue berries (could use frozen)

1 teaspoon dried lavender buds, smashed or ground

cup sugar

1 tablespoon cornstarch

2 teaspoons lemon juice

A pinch of salt

12 ounces ginger snap cookies, ground (about 2 cups ground)

1 stick of butter, melted

1 1/2 tablespoons sugar

pinch of salt

Ice cream

Equipment:

sauce pan

food processor

rolling pin

oven

muffin tray

knife

Cooking instruction summary:

In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt. This sauce is also great for pancakes, pound cake or cheesecake! Gingersnap Ice Cream Cups: Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin. Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce. This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!

 

Step by step:


1. In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.

2. Lower heat and simmer for 5 minutes.

3. Remove from heat the stir in lemon juice and a dash of salt.

4. This sauce is also great for pancakes, pound cake or cheesecake!

5. Gingersnap Ice Cream Cups: Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.

6. Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup.

7. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-1

8. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

9. This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!


Nutrition Information:

Quickview
291k Calories
2g Protein
11g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
291k
15%

Fat
11g
17%

  Saturated Fat
5g
37%

Carbohydrates
47g
16%

  Sugar
28g
32%

Cholesterol
22mg
8%

Sodium
220mg
10%

Get Enough Of These
Protein
2g
4%

Manganese
0.57mg
28%

Iron
1mg
11%

Vitamin K
8µg
8%

Vitamin B2
0.12mg
7%

Folate
27µg
7%

Fiber
1g
6%

Vitamin A
280IU
6%

Copper
0.11mg
6%

Vitamin B3
1mg
5%

Vitamin C
4mg
5%

Vitamin B1
0.07mg
5%

Vitamin E
0.73mg
5%

Magnesium
17mg
4%

Potassium
141mg
4%

Phosphorus
36mg
4%

Calcium
34mg
3%

Selenium
1µg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.2mg
2%

Zinc
0.27mg
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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