Lavender and Toasted Almond Ice Cream with Warm Figs

Lavender and Toasted Almond Ice Cream with Warm FigsRecipe
Photo: Jan Smith
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.


4 cups (serving size: about 1/2 cup ice cream and 3 fig halves)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

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

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

Preheat oven to 350°.

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.