Trio of Ice Creams

Name: Trio of Ice Creams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps (packed) brown sugar; 10 larges egg yolks; 2 Tbsps honey; 2 teaspoons fresh or dried lavender blossoms; 1 teaspoon grated orange peel; 0 teaspoons (scant) saffron threads; 1 pinch Pinch of salt; 59 milliliters sugar; 59 milliliters water; 946 milliliters whipping cream; 79 milliliters whole almonds, toasted; 473 milliliters whole milk

One serving contains 607 calories, 9g of protein, and 55g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up saffron threads, salt, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Butter baking sheet. Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes.

Ingredients you will need

Butter

Sugar

Syrup

Equipment you will use

Baking Sheet

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat; stir in nuts and peel. Immediately pour onto prepared sheet. Cool completely. Chop nougat.

Ingredients you will need

Nougat

Nuts

Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute. Stir in honey. Set aside.

Ingredients you will need

Saffron

Honey

Water

Equipment you will use

Sauce Pan

Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute.

Ingredients you will need

Fresh Lavender

Water

Equipment you will use

Sauce Pan

Add sugar; stir to dissolve. Simmer 2 minutes to thicken syrup slightly. Stir in honey. Set aside.

Ingredients you will need

Honey

Sugar

Syrup

Bring cream and milk to simmer in heavy large saucepan.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Whisk yolks to blend in large bowl. Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Divide custard among 3 bowls (about 2 cups custard in each bowl).

Ingredients you will need

Custard

Cream

Egg Yolk

Equipment you will use

Sauce Pan

Bowl

Whisk

Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard.

Ingredients you will need

Brown Sugar

Custard

Nougat

Salt

Equipment you will use

Bowl

Whisk honey-saffron mixture into custard in second bowl.

Ingredients you will need

Custard

Saffron

Honey

Equipment you will use

Whisk

Bowl

Whisk lavender mixture into custard in third bowl. Cool mixtures completely, stirring occasionally (nougat will dissolve). Chill nougat and honey-saffron custards until cold. Chill lavender custard at least 4 hours or overnight. Strain; discard lavender in strainer.

Ingredients you will need

Fresh Lavender

Custard

Saffron

Nougat

Honey

Equipment you will use

Sieve

Whisk

Bowl

Process ice cream custards separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)

Ingredients you will need

Ice Cream