Profiteroles with Honey Lavender Ice Cream |
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Prep Time: 90 Minutes Cook Time: 120 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups heavy cream |
1/2 cup half-and-half |
1 tablespoon dried lavender leaves (pesticide-free) |
5 large egg yolks |
5 tablespoons honey |
1 tablespoon benedictine liqueur |
3/4 stick unsalted butter, cut into pieces |
1 cup water |
1 tablespoon sugar |
1/8 teaspoon salt |
3/4 cup all-purpose flour |
4 large eggs |
confectioners sugar |
chocolate sauce or warm honey |
Directions:
1. Make ice cream: Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
2. Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
3. Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
4. Make profiteroles: Preheat oven to 400°F.
5. Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
6. Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
7. Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.
8. Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.
9. Cooks' notes: Custard can be chilled up to 24 hours. Ice cream may be made 2 weeks ahead. Profiteroles may be made 1 day ahead and recrisped in a 350°F oven about 5 minutes, or 1 month ahead and frozen in an airtight container (recrisp as above).
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