Fresh Lemon And Lavender Ice Cream With Almond Butter Coo

Here's a side to the Christmas story that isn't often told: Those soft little hands, fashioned by the Holy Spirit in Mary's womb, were made so that nails might be driven through them. Those baby feet, pink and unable to walk, would one day walk up a dusty hill to be nailed to a cross. That sweet infant's head with sparkling eyes and eager mouth was formed so that someday men might force a crown of thorns onto it. That tender body, warm and soft, wrapped in swaddling clothes, would one day be ripped open by a spear. Jesus was born to die.

John MacArthur

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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