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1
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed.
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2
Scrape down the bowl as necessary.
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3
Cream the mixture until it is smooth and fluffy.
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4
Add the egg yolks one at a time, mixing between each addition.
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5
Scrape down the sides of the bowl.
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6
Beat for 1 minute and add the vanilla.
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7
Add the flour and salt to the butter mixture and beat on low speed until it is fully incorporated.
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8
Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes.
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9
Scrape down the sides of the bowl and the paddle.
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10
Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons of flour.
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11
Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long.
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12
Refrigerate for 8 hours.
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13
Preheat the oven to 350 degrees F.
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14
Line a baking sheet with parchment or waxed paper.
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15
Remove the dough from the refrigerator and peel away the paper.
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16
Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices.
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17
Place them 2 inches apart on a baking sheet.
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18
Generously sprinkle the top of each cookie with almonds, lightly pressing them into the dough.
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19
Bake until lightly golden, about 20 minutes.
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20
Remove from the oven and let cool completely in the pan.
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21
To serve: Place a couple of scoops of Fresh Lemon and Lavender Ice Cream in a cold martini glass.
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22
Place the glass on a small plate.
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23
Place a couple of cookies on the plate.
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24
Garnish with a slice of fresh lemon and a couple sprigs of lavender.
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25
In a saucepan, combine lemon zest, lavender, milk, and cream.
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26
Bring to a boil.
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27
Steep for 20 minutes.
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28
Strain.
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29
Whisk the egg yolks and sugar together.
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30
Whisk 1 cup of the hot cream into the egg mixture.
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31
Mix thoroughly.
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32
In a steady stream, slowly add the egg mixture to the hot cream mixture.
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33
Continue to cook for 4 minutes, stirring occasionally.
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34
Remove from the heat and cool completely.
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35
Strain the mixture.
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36
Add the mixture to the electric ice cream maker.
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37
Process according to manufacturers' directions.
