| 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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