Daybreak Delights: Almond lace cookies with lavender and honey ice cream

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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.