Red Wine Ice Cream Sundae Recipe

Place a metal mixing bowl in the refrigerator at least 30 minutes prior to making the whipped cream. If using a whipped cream dispenser, place that in the fridge as well.
Slice open the vanilla bean and scrape the caviar from the inside. Set aside.
When cold, remove the bowl from the refrigerator add the vanilla bean, cream, and powdered sugar. If using a whipped cream dispenser, whisk together until just combined then pour in the canister. Follow whipped cream dispenser instructions. Otherwise, whisk with an electric mixer for 2-3 minutes on high, until whipped cream is stiff.

In a large skillet, combine all the ingredients over medium-high heat. Leave uncovered and cook the wine down into a syrup. This took about 15 minutes for me. When it is thick enough to coat the back of a wooden spoon, it is ready. Place in a glass jar. When cool, store in the fridge.

Using a mortal and pestle, ground the dried lavender into a fine powder.
Preheat oven to 300°. Place almonds in a single layer on a baking. Roast for 15 minutes, or until lightly toasted. Remove from oven and let cool.
Toss the almonds with the olive oil, salt, sugar, and ground lavender. Store in an airtight container.

To assemble the sundae, scoop some of the red wine ice cream into a wine glass or bowl. Add the whipped cream, drizzle with spiced red wine syrup, and top with lavender almonds. Enjoy!