Pistachio Ice Cream With Infused Honey
Kristen Kish is a Korean-American chef and winner of Top Chef Season 10. Her cooking prowess led her to host two cooking TV shows, including 36 Hours and Fast Foodies. We added a LĒVO twist to her incredible caramelized figs & pistachio vanilla ice cream recipe. How so? By infusing flower into the honey, of course! This delicious, easy dessert will convince your dinner guests that you, too, are a Top Chef.
For the infusion:
- 2 cups honey
- 8 oz flower of choice
For the ice cream:
- 1/4 cup pistachios
- 12 firm figs, cut in half
- 2 Tbsp flower-infused honey
- 1 carton pistachio ice cream
Pack LĒVO Herb Pod with flower of choice.
Place LĒVO Herb Pod into the reservoir, then pour in the honey.
Set the LĒVO to Infused at 105°F and for 30-120 minutes.
Once complete, dispense into a glass container. Set aside.
Preheat the oven to 425°.
Spread the pistachios on a pan and toast for around 5 minutes, until golden brown.
Let cool slightly, then chop them up.
Brush the figs with flower-infused honey.
Heat up a non-stick skillet over high heat.
Place 1/2 the figs in the skillet and cook the figs with the cut side down until lightly caramelized, 30 seconds to 1 minute. Repeat with remaining figs.
Serve the figs with ice cream, toasted pistachios, and ice cream. Drizzle extra flower-infused honey on top!