-
1
Butter baking sheet.
-
2
Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves.
-
3
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.
-
4
Remove from heat; stir in nuts and peel.
-
5
Immediately pour onto prepared sheet.
-
6
Cool completely.
-
7
Chop nougat.
-
8
Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute.
-
9
Stir in honey.
-
10
Set aside.
-
11
Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute.
-
12
Add sugar; stir to dissolve.
-
13
Simmer 2 minutes to thicken syrup slightly.
-
14
Stir in honey.
-
15
Set aside.
-
16
Bring cream and milk to simmer in heavy large saucepan.
-
17
Whisk yolks to blend in large bowl.
-
18
Gradually whisk hot cream mixture into yolks.
-
19
Return mixture to same saucepan.
-
20
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).
-
21
Divide custard among 3 bowls (about 2 cups custard in each bowl).
-
22
Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard.
-
23
Whisk honey-saffron mixture into custard in second bowl.
-
24
Whisk lavender mixture into custard in third bowl.
-
25
Cool mixtures completely, stirring occasionally (nougat will dissolve).
-
26
Chill nougat and honey-saffron custards until cold.
-
27
Chill lavender custard at least 4 hours or overnight.
-
28
Strain; discard lavender in strainer.
-
29
Process ice cream custards separately in ice cream maker according to manufacturer's instructions.
-
30
Freeze in covered containers.
-
31
(Can be made 1 week ahead.)
