Lavender Peppermint Foot Cream Recipe 385 Recipes

LAVENDER & PEPPERMINT FOOT CREAM RECIPE - (3.8/5)

Steps:

• Melt the butter and the oils together over low heat on the stove, or in a double boiler, until just melted. Mix well, remove from heat (allow to cool a bit), and stir in the remaining ingredients. Whip by using a stick blender or hand mixer. Then pour into storage container (i.e. recycled lotion jar or glass mason jar). Allow to cool and harden completely for 24 hours (up to 48 hours). You may speed up this process by placing the cream in the refrigerator. Note: For a thicker cream, double the amount of cocoa butter or add 0.25 ounces of beeswax.

LAVENDER (OR PEPPERMINT) ICE CREAM

Steps:

• In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
• Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
• Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
• Pour into ice cream maker and freeze according to manufacturer's directions.
• Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
• Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.