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Orange-flower ice-cream with almond sighs
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Indulge in fragrant ice cream paired with dark chocolate and almond cookies for a decadent treat.
Ingredients:
  • 150g honey
  • 8 egg yolks
  • 500ml (2 cups) milk
  • 250ml (1 cup) pouring cream
  • 20.00 gm orange-flower water (see note)
  • Finely grated zest of 1 orange
  • 70g natural whole almonds, plus 38 extra, halved
  • 100g caster sugar, plus extra, to sprinkle
  • 60g unsalted butter, softened
  • 2 egg whites
  • 50g (1/3 cup) plain flour
  • 75g dark chocolate, cut into 5mm pieces
Instructions:
  • In a saucepan, gently heat milk and cream until almost boiling. In a bowl, combine honey and yolks, then slowly whisk in the hot milk. Return mixture to pan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Be careful not to boil. Let mixture cool, then stir in the rest of the ingredients and churn in an ice-cream maker following the manufacturer's guidelines.
  • Preheat your oven to 200°C. In a food processor, finely grind 70g almonds and half of the sugar. Using a wooden spoon, cream the remaining sugar, butter, and a pinch of salt until fluffy. Fold in the nut mixture, egg whites, and flour until well combined.
  • Place spoonfuls of batter on baking paper-lined trays with a 5cm gap between each. Gently press 2 chocolate pieces and 2 almond halves into each spoonful. Bake for 10-12 minutes until golden brown.
  • Place the baked goods on a wire rack and generously sprinkle with extra sugar. Allow them to cool. Yields 38 servings.
  • Top a scoop of creamy vanilla ice cream with crunchy almond slices for a delightful and elegant dessert option.

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