Lavender Ice Cream with Honeyed Pine Nuts
Baking and Desserts | French cuisine
⏳ Time
6 hours
🥕 Ingredients
10
🍽️ Servings
5
Description
Lavender ice cream with honeyed pine nuts
Ingredients
- 3.2% Milk - 7 fl oz
- Cream 22% - 12.3 oz
- Egg white - 3 pieces
- Sugar - ½ cup
- Honey - 2½ tablespoons
- Salt - a pinch
- Lavender flowers - 1 tablespoon
- Pistachios - 2.6 oz
- Watermelon - 3.5 oz
- Butter - 1 teaspoon
Step by Step guide
Step 1
In a large saucepan, combine the milk, cream, and lavender. Heat over medium heat, stirring until the milk mixture comes to a boil. Remove from heat and let steep for 5 minutes.
Step 2
In a separate bowl, whisk the yolks, all the sugar, ¼ cup of liquid honey, and a pinch of salt. Whisk until the mixture becomes creamy and pale yellow.
Step 3
Gradually add the hot milk mixture to the whipped egg yolks, stirring constantly. Once combined, pour the mixture back into the saucepan, place over medium heat, and stir continuously, scraping the edges and the bottom of the pot. Stir until thickened, but do not allow the cream to boil. Once the cream reaches the consistency of liquid sour cream, remove from heat.
Step 4
Strain the cream through a sieve to remove the lavender flowers. Strain into a clean saucepan.
Step 5
Place the strained cream over a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Set the saucepan with the cream on top. Stir the cream occasionally for 30–40 minutes until it cools. This stirring will prevent ice cream crystallization.
Step 6
Remove the saucepan with the ice cream from the water bath, tightly cover the saucepan with a lid, and place it in the refrigerator for 4–5 hours for further chilling.
Step 7
Prepare the honeyed pine nuts.
Step 8
Place a small skillet over medium heat, warm it for 2 minutes, and add the pine nuts to the hot surface. Stir the nuts occasionally for about 5 minutes until they turn a reddish-golden color. Add 2 tablespoons of honey, 1 tablespoon of still water, and 1 teaspoon of butter to the nuts. Cook, stirring, until the mixture thickens for about 1 minute. Remove from heat, transfer the honey-nut mixture to a plate, and let it cool to room temperature.
Step 9
Take the ice cream out of the refrigerator and transfer it to an ice cream maker, churning for 20–40 minutes. In the last minute of churning, add the honeyed pine nuts. Fill a container with the resulting mixture and place it in the freezer for 3–4 hours until fully set.
Step 10
If you do not have an ice cream maker, immediately transfer the ice cream mixture to a container, mix in the nuts, and place it in the freezer. Remove the container and stir the contents every half hour until set.
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