This Honey Lavender Ice Cream Torte has a sweet and floral ice cream made with local lavender and honey with a layer of chocolate ganache.
I started to feel bad as of late that I was not doing any inspired by Dorie recipes and therefore my readers were not getting any recipes.
Well this weeks pick (by Amy of Food, Family, and Friends) was a Chocolate Banded Ice Cream Torte.
It is supposed to be raspberry but I went ahead and made a Honey Lavender Ice Cream.
And made a Honey Lavender Ice Cream Torte.
Tartelette had made a beautiful looking lavender panna cotta a while back and it had me wanting to make lavender ice cream ever since.
The original torte has more layers of chocolate, but since I made minis so only one was fitting.
I also didn’t top it with chocolate like you are suppose to.
I was in the mood for more lavender than chocolate.
Last but not least…It’s a great time to buy my cookbook.
Want More Ice Cream Recipes?
- For the Honey Lavender Ice Cream:
- 2 cups heavy cream
- 1 cup half-and-half
- 2/3 cup lavender honey(or any honey)
- 2 tablespoons dried edible lavender flowers(can be ordered through Penzey’s)
- 2 large eggs
- 1/8 teaspoon salt
- For the Chocolate Layer:
- 2 oz high-quality semisweet chocolate, finely chopped
- 1/4 cup heavy whipping cream
- 2 tsp corn syrup
- For the Ice Cream:
- Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
- Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender.
- Return mixture to clean saucepan and heat over moderate heat until hot.Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
- Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
- Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker.
- Spread half of the ice cream in a springform pan lined with plastic wrap. I used three mini springform pans.
- Make the Chocolate Layer:
- Add chocolate to a heatproof bowl.
- In a small saucepan, heat the cream and corn syrup until simmering but not boiling.
- Pour the cream over the chocolate and wait 2-3 minutes or until the chocolate starts to soften. Slowly stir together until completely smooth.If the chocolate isn't fully melted, place the bowl over a pan of simmering water (do not let the bottom touch the water).
- Continue stirring until smooth. Do not get any water or steam in the bowl.
- Pour the ganache over the honey lavender ice cream that is in the springform pan.
- Place in freezer to set up.
- Top with the remaining ice cream and freeze for at least 4 hours.