Trio Of Ice Creams Recipe


These lavender, honey-saffron and nougat ice creams show off true Provençal flavors.

Serves 8.


  • nougat flavor
  • 5tablespoons sugar
  • 2tablespoons honey
  • 2tablespoons water
  • 1/3cup whole almonds, toasted
  • 1teaspoon grated orange peelhoney-saffron flavor
  • 3tablespoons water
  • 1/4teaspoon (scant) saffron threads
  • 6tablespoons honeylavender flavor
  • 1/4cup water
  • 2teaspoons fresh or dried lavender blossoms
  • 1/4cup sugar
  • 2tablespoons honeyice cream base
  • 4cups whipping cream
  • 2cups whole milk
  • 10large egg yolks2tablespoons (packed) brown sugar
  • pinch of salt


    For nougat flavor: Butter baking sheet. Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat; stir in nuts and peel. Immediately pour onto prepared sheet. Cool completely. Chop nougat.

    For honey-saffron flavor: Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute. Stir in honey. Set aside.

    For lavender flavor: Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute. Add sugar; stir to dissolve. Simmer 2 minutes to thicken syrup slightly. Stir in honey. Set aside.

    For ice cream base: Bring cream and milk to simmer in heavy large saucepan. Whisk yolks to blend in large bowl. Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Divide custard among 3 bowls (about 2 cups custard in each bowl).

    Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard. Whisk honey-saffron mixture into custard in second bowl. Whisk lavender mixture into custard in third bowl. Cool mixtures completely, stirring occasionally (nougat will dissolve). Chill nougat and honey-saffron custards until cold. Chill lavender custard at least 4 hours or overnight. Strain; discard lavender in strainer.

    Process ice cream custards separately in ice cream maker according to manufacturer’s instructions. Freeze in covered containers. (Can be made 1 week ahead.)

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