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Lavender and Toasted Almond Ice Cream with Warm Figs

Photo: Jan Smith
Yield 4 cups (serving size: about 1/2 cup ice cream and 3 fig halves)
Weir's students prepare this delicious ice cream, which is redolent with lavender, almonds, honey, and figs. Look for dried lavender flowers in natural foods or specialty grocery stores.


  • 5 tablespoons sugar
  • 1 to 2 tablespoons dried lavender flowers
  • 4 cups 2% reduced-fat milk
  • 1/2 cup plus 2 tablespoons honey, divided
  • 3 egg yolks
  • 1/4 cup almonds, toasted and chopped
  • Cooking spray
  • 12 ripe figs, halved
  • 2 tablespoons ruby port

Nutrition Information

  • calories 238
  • caloriesfromfat 22 %
  • fat 5.7 g
  • satfat 2.2 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 6.3 g
  • carbohydrate 42.5 g
  • fiber 2.6 g
  • cholesterol 86 mg
  • iron 0.7 mg
  • sodium 66 mg
  • calcium 191 mg

How to Make It

  1. Place sugar and lavender in a spice or coffee grinder, and process until ground. Discard any large pieces.

  2. Combine milk, 1/2 cup honey, and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Remove from heat; add lavender powder, stirring until blended. Strain mixture through a sieve over a bowl; discard solids. Chill 2 hours.

  3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

  4. Spoon ice cream into a freezer-safe container; stir in almonds. Cover and freeze 1 hour or until firm.

  5. Preheat oven to 350°.

  6. Coat a 13 x 9-inch baking dish with cooking spray. Drizzle remaining 2 tablespoons honey in bottom of dish. Place figs, cut-sides down, in prepared dish. Bake at 350° for 20 minutes or until figs are tender. Turn figs; add port to dish, and baste figs with honey mixture. Bake an additional 5 minutes. Spoon ice cream into bowls, and serve with figs and sauce.