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




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




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.

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