Lavender and Toasted Almond Ice Cream with Warm Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Weir's students prepare this delicious ice cream, which is redolent with lavender, almonds, honey, and figs. Look for dried lavender flowers in natural foods or specialty grocery stores. Ingredients:
5 tablespoons sugar |
1 to 2 tablespoons dried lavender flowers |
4 cups 2% reduced-fat milk |
1/2 cup plus 2 tablespoons honey, divided |
3 egg yolks |
1/4 cup almonds, toasted and chopped |
cooking spray |
12 ripe figs, halved |
2 tablespoons ruby port |
Directions:
1. Place sugar and lavender in a spice or coffee grinder, and process until ground. Discard any large pieces.
2. Combine milk, 1/2 cup honey, and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Remove from heat; add lavender powder, stirring until blended. Strain mixture through a sieve over a bowl; discard solids. Chill 2 hours.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
4. Spoon ice cream into a freezer-safe container; stir in almonds. Cover and freeze 1 hour or until firm.
5. Preheat oven to 350°.
6. Coat a 13 x 9-inch baking dish with cooking spray. Drizzle remaining 2 tablespoons honey in bottom of dish. Place figs, cut-sides down, in prepared dish. Bake at 350° for 20 minutes or until figs are tender. Turn figs; add port to dish, and baste figs with honey mixture. Bake an additional 5 minutes. Spoon ice cream into bowls, and serve with figs and sauce.
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