Dawn Bitz from Grasshaven Outdoor shows us how to make Almond lace cookies with lavender and honey ice cream.
Almond lace cookies with lavender and honey ice cream
Ingredients:
Almond lace cookies
1/2 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup sliced almonds, chopped
Honey Lavender Ice Cream
2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
Directions:
Almond lace cookies
Preheat oven to 350°F and grease 2 large baking sheets.
Cook brown sugar, butter, and corn syrup in a medium saucepan over moderate heat. Stir occasionally, until smooth. Remove from heat, then add flour and almonds. Spoon slightly less than a tablespoon of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
Honey Lavender Ice Cream
In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender. Combine egg yolks and sugar in the bowl. Beat on medium-high speed until very thick and pale yellow about 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
Remove from heat, and immediately stir in cream. Place mixture in a medium mixing bowl set in an ice-water bath, and let stand until chilled. Stir the mixture from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container in the freezer up to 2 weeks.