Fresh lemon and lavender ice cream with almond butter cookie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Granulated sugar |
| 2 | Lemons; Zest of | |
| ½ | cup | Fresh lavender or 1/4 cup dried lavender |
| 2 | cups | Whole milk |
| 2 | cups | Heavy cream |
| 8 | Egg yolks | |
| 12 | Thin slices fresh lemon | |
| 12 | smalls | Sprigs fresh lavender |
Directions
In a saucepan, combine lemon zest, lavender, milk and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together.
Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture.
Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers directions.
Yield: 1 quart
Converted by MC_Buster.
Per serving: 3020 Calories (kcal); 234g Total Fat; (67% calories from fat); 49g Protein; 201g Carbohydrate; 2420mg Cholesterol; 480mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; ½ Fruit; 44 Fat; 10 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C45 Converted by MM_Buster v2.0n.