Lavender and Toasted Almond Ice Cream with Warm Figs

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.

Yield: 4 cups (serving size: about 1/2 cup ice cream and 3 fig halves)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 22%
  • Fat: 5.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.3g
  • Carbohydrate: 42.5g
  • Fiber: 2.6g
  • Cholesterol: 86mg
  • Iron: 0.7mg
  • Sodium: 66mg
  • Calcium: 191mg


  • 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


  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.
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