| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive10 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Granulated sugar |
| 2 |
|
Lemons, Zest of |
| 1/2 |
c |
Fresh lavender or 1/4 cup |
|
|
dried lavender |
| 2 |
c |
Whole milk |
| 2 |
c |
Heavy cream |
| 8 |
|
Egg yolks |
| 12 |
|
Thin slices fresh lemon |
| 12 |
|
Sprigs fresh lavender |
INSTRUCTIONS
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; 1/2 Fruit;
44 Fat; 10 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C45
Converted by MM_Buster v2.0n.
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