Reaching its zenith
Bathing life. Ripening life.
Macadamia Nut Lavender Ice Cream – yields aprox. 1-1/2 quarts
2-cup whole macadamia nuts
1-teaspoon orange blossom water
1-teaspoon vanilla extract
In a food processor fitted with the steel blade process the macadamia nuts until it starts to release it oils – it should have the look of pastry dough and be smooth.
In a 2-quart saucepan warm the milk and lavender together over a medium low flame to just below the boiling point.
While the milk is warming whisk the sugar and yolks together to thoroughly combine, and then beat in the macadamia paste.
Add a ladle full or two of the milk into the egg mixture and beat to combine, and warm up the egg mixture. Then whisk the egg mixture into the remaining milk, and return to the heat. Stir the mixture constantly over the heat for about fives.
Cool the milk mixture completely. Then pour into the ice cream maker and proceed according to the manufacture’s instruction.