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.

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