Infused with lavender and crunchy with pine nuts, this ice cream brings Provence to mind.
- Prep: 5 min
- Cooking: 10 min
- Freezing: 12 h
- Pine nut praline
- 1/2 cup (125 mL) sugar
- 2 tbsp (30 mL) water
- 1/3 cup (80 mL) pine nuts
- Ice cream
- 2/3 cup (160 mL) water
- 2 lavender tea bags
- 3/4 cup (180 mL) sugar
- 5 egg yolks
- 2 cups (500 mL) 35% Cream
Preheat oven to 350°F (180°C).
Praline: Lightly toast pine nuts on a parchment-lined baking sheet and set aside.
In a saucepan, boil the sugar and water to make a medium golden caramel. Pour carefully over the pine nuts. Cool at room temperature.
When completely cooled and hard, break into small pieces with a rolling pin.
Ice cream: Bring the water to a full boil. Remove from heat and add lavender tea bags. Cover and infuse 30 minutes. Discard tea bags.
In a saucepan, combine lavender water and sugar. Bring to a boil and simmer 3 minutes. Remove from heat and set the syrup aside in the pan.
In a bowl, beat egg yolks at high speed for 2 minutes with a hand mixer. Reduce speed to medium-low and add hot syrup in a thin stream down the side of the bowl, beating constantly. This operation cooks the egg yokes.
Add cream, mix and refrigerate overnight.
Pour the cold mixture into an ice cream machine and proceed according to the manufacturer's instructions. When ice cream is almost ready, add the praline pieces and mix well. Store in the freezer and leave at room temperature15 minutes before serving.
If you don’t have an ice cream maker, pour the mixture into a large pan and place in the freezer. After 20 minutes, scrape and stir the mixture with a fork. Return to freezer and continue scraping and stirring every 20 minutes until the ice cream is set. Transfer to a sealed container and freeze overnight.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 72 mg|
|Vitamin A:||38 %|
|Vitamin B12:||21 %|
|Vitamin D:||26 %|
|Vitamin E:||19 %|