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One movie; one recipe

Updated on July 6, 2015

I recently watched two movies within days of each other and in both movies, there was food that was served that looked yummy. I immediately set about finding recipes and experimenting with ingredients to duplicate the food item featured in the movie. So, here is my quest to duplicate a recipe from a movie.


Meryl Streep plays Jane who owns a successful bakery in Santa Barbara, California. She and her ex-husband, Jake Adler (Alec Baldwin), a successful attorney, divorced ten years earlier. They had three children together, two girls and a boy, who are grown. When married to Jane, Jake cheated on Jane and after their divorce, he married the much younger Agness (Lake Bell). Long story short, Jane and Jake attend their son’s college graduation and begin an affair. Enter Adam, Steven Martin, who is an architect hired to remodel Jane’s home. Adam is trying to get over his own divorce and starts to fall in love with Jane. You will have to watch the movie to find out what happens from here. However, in the movie, Jane makes lavender ice cream that she raves about. When I first heard her say lavender ice cream, I immediately thought that there is no way I wanted to eat ice cream that tasted like soap. Well, I searched recipes, tested recipes and I came up with the following recipe that gives you a hint of lavender but is not so over powering and does not leave you feeling that you just ate a bar of soap. Enjoy.

Lavender ice cream:

Makes 12 servings

Prep: 10 minutes

Cook: 20 minutes

Ready in: 7 hours

3 cups milk

1-2 tablespoons culinary French lavender Experiment with the French lavender. I like just a hint of French lavender so I usually use 1 ½ tablespoons of French lavender.

8 egg yolks

1 ½ cups white sugar

3 cups heavy cream


  1. Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Strain the milk into a bowl and throw away the lavender.
  2. Beat the egg yolks and sugar together in large bowl. Whisk the French lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.


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