Lavender-Toasted Almond Ice Cream
Author: 
Recipe Type: dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Be careful to use natural dried lavender flower and not the perfumed potpouri version! Lavender flowers are available at Whole Foods Markets.
Ingredients
  • ⅓ cup sugar
  • 2 Tblsp dried lavender flowers
  • 2 cups whole milk
  • 2 cups heavy cream
  • ⅓ cup honey
  • 9 egg yolks
  • ½ cup almonds, toasted and chopped
Instructions
  1. In a small saucepan, combine the sugar, lavender and 1 tablespoon of water. Cook over high heat for 2 to 3 minutes until the mixture caramelizes to a golden brown.
  2. Pour the mixture onto a greased cookie sheet to cool completely. Once cool and hardened, break into small pieces and grind to a powder in a coffee grinder.
  3. Combine the milk, cream and honey in a saucepan and bring to a boil
  4. Place the egg yolks in another saucepan and whisk to break them up. Little by little, slowly whisk th the hot cream mixture into the yolks so they can adjust to to the temperature without scrambling.
  5. When all of the cream mixture has been added to the yolks, add the lavender powder.
  6. Place the pan over low heat and stir constantly until the mixture coats a wooden spoon and is slightly thickened. Do not let the mixture boil.
  7. Strain the mixture through a sieve and chill for at least 3 hours, preferably overnight.
  8. Add the almonds to the mixture and freeze in an ice cream maker according to the manufacturer's instructions.
Notes
Photo: Fulton Davenport
Recipe by Culinary Thymes at https://www.culinarythymes.com/when-its-hot-eat-cold-the-cold-party/