Lavender Honey Ice Cream with Pistachio Tuiles

Lori Wilson

Lavender honey ice cream pairs a floral, lightly sweet base with the snap of thin, nutty pistachio tuiles. The ice cream is made with a cooked custard base and requires churning, so plan for a few hours of freeze time; the tuiles bake in under 10 minutes and can be made ahead.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Dessert

Cuisine French

Servings scoops

Calories 399 kcal

Equipment

Ice Cream Maker
Saucepan
Mixing Bowls
Baking sheet
Silicone baking mat
Whisk

Ingredients

For the Ice Cream:

1 cup heavy cream preferably organic
1 cup whole milk fresh and organic
⅔ cup honey lavender honey, if available
2 tablespoons dried lavender blossoms culinary grade
4 pieces egg yolks large, free-range
1 pinch salt to taste

For the Pistachio Tuiles:

¼ cup unsalted butter melted
¼ cup confectioners' sugar sifted
¼ cup all-purpose flour sifted
2 tablespoons pistachios finely chopped

Instructions

For the Ice Cream Base:

In a saucepan, combine the cream, milk, honey, and lavender. Heat over medium heat until it comes to a gentle simmer, then remove from heat and let steep for 30 minutes.
Strain the mixture to remove lavender blooms. Reheat the mixture gently.
In a bowl, whisk egg yolks until they lighten in color. Gradually add the warm cream mixture to the yolks, whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (or reaches about 170°F/77°C).
Add a pinch of salt and allow to cool completely, then chill in the refrigerator for at least 4 hours.
Churn in an ice cream maker according to manufacturer's instructions, then freeze until firm.

For the Pistachio Tuiles:

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat.
In a bowl, mix together melted butter, confectioners' sugar, and flour until smooth.
Spread thinly on a silicone mat and sprinkle with chopped pistachios.
Bake for 7-9 minutes, until the edges are golden brown. Carefully remove and shape while warm if desired. Allow to cool.

Notes

For an extra depth of flavor, try drizzling a bit of extra lavender honey over the ice cream before serving.

Nutrition

Calories: 399kcalCarbohydrates: 44gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 77mgSodium: 36mgPotassium: 153mgFiber: 0.5gSugar: 39gVitamin A: 920IUVitamin C: 1mgCalcium: 96mgIron: 1mg

Keyword honey, Ice Cream, lavender, pistachio tuiles

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