Ice cream sundae

Lavender “Magic Shell” Sundae with Blueberry Mint Compote and Lavender Candied Hazelnuts

Category, DifficultyBeginner
Ice cream sundae
Yields1 Serving
Prep Time15 minsCook Time21 minsTotal Time36 mins
Blueberry Mint Compote Ingredients
 2 cups Whole blueberries
 ½ cup White sugar
 ½ cup Freshly squeezed lemon juice
 2 tsp Lemon zest
 8 Sprigs of fresh mint
Magic Shell Topping Ingredients
 2 cups Dark chocolate chips, roughly chopped
 ¼ cup Durant Olive Mill Lavender Fused Olive Oil
 2 tsp Kosher Salt
Candied Lavender Hazelnuts Ingredients
 1 cup Whole hazelnuts
 1.40 cups White sugar
 1 tbsp Durant Kitchen Culinary Lavender
Blueberry Mint Compote
1

In a large saucepan, heat berries over medium heat along with sugar and lemon juice until the berries begin to plumpen and burst.

2

Cook, stirring continually for ten minutes until the berry sauce clings to the back of a wooden spoon. Add mint and cook for another three minutes before removing from heat to cool.

Magic Shell Topping
3

In a double boiler, melt chocolate, whisking vigorously as soon as the chocolate begins to melt. Be careful to not allow water or steam into your chocolate.

4

Drizzle in Durant Olive Mill Lavender Fused Olive Oil. Add salt and set aside

Candied Lavender Hazelnuts
5

In a cast-iron pan, heat sugar over medium-high heat until it begins to liquefy - about three minutes

6

Quickly toss hazelnuts into the hot sugar and stir, coating the nuts thoroughly

7

Stir in the Durant Kitchen Culinary Lavender

8

Remove from heat, wait to cool, and break into shards with a kitchen mallet.

Assemble your Sundaes
9

Assemble the sundae of your dreams- we recommend alternating vanilla ice cream, the blueberry compote twice in a sundae dish, and topped with candied lavender hazelnuts, fresh mint sprigs, and Durant Kitchen Cyprus Black Lava Sea Salt, or any flaky sea salt.

Enjoy!

Ingredients

Blueberry Mint Compote Ingredients
 2 cups Whole blueberries
 ½ cup White sugar
 ½ cup Freshly squeezed lemon juice
 2 tsp Lemon zest
 8 Sprigs of fresh mint
Magic Shell Topping Ingredients
 2 cups Dark chocolate chips, roughly chopped
 ¼ cup Durant Olive Mill Lavender Fused Olive Oil
 2 tsp Kosher Salt
Candied Lavender Hazelnuts Ingredients
 1 cup Whole hazelnuts
 1.40 cups White sugar
 1 tbsp Durant Kitchen Culinary Lavender

Directions

Blueberry Mint Compote
1

In a large saucepan, heat berries over medium heat along with sugar and lemon juice until the berries begin to plumpen and burst.

2

Cook, stirring continually for ten minutes until the berry sauce clings to the back of a wooden spoon. Add mint and cook for another three minutes before removing from heat to cool.

Magic Shell Topping
3

In a double boiler, melt chocolate, whisking vigorously as soon as the chocolate begins to melt. Be careful to not allow water or steam into your chocolate.

4

Drizzle in Durant Olive Mill Lavender Fused Olive Oil. Add salt and set aside

Candied Lavender Hazelnuts
5

In a cast-iron pan, heat sugar over medium-high heat until it begins to liquefy - about three minutes

6

Quickly toss hazelnuts into the hot sugar and stir, coating the nuts thoroughly

7

Stir in the Durant Kitchen Culinary Lavender

8

Remove from heat, wait to cool, and break into shards with a kitchen mallet.

Assemble your Sundaes
9

Assemble the sundae of your dreams- we recommend alternating vanilla ice cream, the blueberry compote twice in a sundae dish, and topped with candied lavender hazelnuts, fresh mint sprigs, and Durant Kitchen Cyprus Black Lava Sea Salt, or any flaky sea salt.

Enjoy!

Lavender “Magic Shell” Sundae with Blueberry Mint Compote and Lavender Candied Hazelnuts