Lavender Ice Cream with Honey Pine Nuts
5 servings
360 minutes
Lavender ice cream with honeyed pine nuts is a refined dessert of French cuisine. This ice cream embodies the elegance of Provence, blending floral notes with sweetness. Perfect for summer evenings or romantic dinners.
1
In a large saucepan, mix 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.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
- Dried lavender flowers: 1 tablespoon
2
In a separate bowl, beat the yolks, all the sugar, 1/4 cup of liquid honey, and a pinch of salt. Whisk until the mixture has a creamy texture and a pale yellow color.
- Egg yolk: 3 pieces
- Sugar: 0.5 glass
- Honey: 2.5 tablespoons
- Salt: pinch
3
Gradually introduce the hot milk mixture into the beaten egg yolks, stirring constantly. Once evenly mixed, pour the mixture back into the saucepan, place it over medium heat, and stir continuously, scraping the edges and the bottom center 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.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
4
Strain the cream through a sieve to remove the lavender flowers. Pour into a clean saucepan.
5
Place the strained cream in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Place a saucepan with the cream on top. Stir the cream occasionally for 30-40 minutes until it cools down. This stirring will prevent ice cream crystallization.
6
Remove the saucepan with ice cream from the water bath, tightly cover it with a lid, and place it in the refrigerator for 4-5 hours to cool further.
7
Let's prepare honeyed pine nuts.
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 oil to the nuts. Fry, stirring, until the mixture thickens for about 1 minute. Remove from heat, pour the honey-nut mixture onto a plate, and cool at room temperature.
- Pine nuts: 75 g
- Honey: 2.5 tablespoons
- Honeydew Melon: 100 g
- Butter: 1 teaspoon
9
Take the ice cream out of the freezer and pour it into the ice cream maker, churn for 20-40 minutes. In the last minute of churning, add honeyed pine nuts. Fill a container with the resulting mixture and place it in the freezer for 3-4 hours until fully set.
10
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the nuts, and place it in the freezer. Take out the container and stir the contents every half hour until it sets.