How to cook Lavender ice cream with honey and pine nuts
- Milk 3.5% 200 ml
- Cream 20% 350 g
- 3 egg yolk
- ½ cup sugar
- Honey 2.5 tablespoons
- Salt pinch
- Dried lavender flowers 1 tablespoon
- Pine nuts 75 g
- Honey Melon 100 g
- Butter 1 tsp
- In a large sauté pan, mix milk, cream and lavender. Heat over medium heat, stirring, until the milk mixture boils. Remove from heat and let stand 5 minutes.
- In a separate bowl beat the yolks with sugar, 1/4 cup of liquid honey and a pinch of salt. Beat until the mass acquires a creamy texture and a pale yellow color.
- Gradually add the hot milk mixture to the beaten egg yolks, stirring constantly. Pour the mass back into the saucepan, put on medium heat and stir constantly. Stir until thick, but do not let the cream boil. As soon as the cream reaches the consistency of liquid sour cream remove from heat.
- Strain the cream through a sieve to remove the lavender flowers. Strain into a clean saucepan.
- Put the filtered cream in a cold water bath. To do this, half fill a large bowl with very cold water and ice cubes. Place a stewpan with cream over it. Stir the cream from time to time for 30–40 minutes until it cools. Such stirring will prevent crystallization of ice cream.
- Remove the stewpan with ice cream from the bowl with water, tightly close the stewpan with the lid and refrigerate for 4-5 hours for further cooling.
- Prepare honey and pine nuts: Put a small frying pan on medium heat, warm it for 2 minutes and put the pine nuts on a hot surface. From time to time, mix the nuts for about 5 minutes, until they turn a reddish-golden color. Add 2 tablespoons of honey, 1 tablespoon of non-carbonated water and 1 teaspoon of oil to the nuts. Cook, stirring, until the mixture is thick for about 1 minute. Remove from the heat, pour the honey-nut mass on a plate and cool at room temperature.
- Remove the ice cream from the refrigerator and transfer it to the ice cream maker and scroll for 20–40 minutes. At the last minute of scrolling add honey with pine nuts. Fill the container with the resulting mass and put it in the freezer for 3-4 hours before the final solidification.
- If there is no ice cream maker, immediately transfer the frozen mass to the container, stir in the nuts and send to the freezer. Take out the container and mix the contents every half hour until solid.