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Lavender-Honey Ice Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Chicago 1 Servings

INGREDIENTS

1 1/3 c Milk
2 2/3 c Whipping cream
2 tb Plus 2 teaspoons lavender flowers, stemmed
8 Egg yolks
1 1/2 c Lavender honey

INSTRUCTIONS

Chicago Tribune
Preparation time: 15 minutes Steeping time: 20 minutes Cooking time: 4-5
minutes Yield: 10-12 servings
1. Heat milk and cream in medium saucepan over medium heat until just about
to boil. Turn off heat and stir in 2 tablespoons of the lavender flowers.
Let steep 20 minutes. Whisk egg yolks with honey until smooth in small
bowl. Whisk about 1/4 cup of the milk into egg mixture. Pour egg mixture
back into milk and whisk well. 2. Return saucepan to stove; heat over low
heat, whisking constantly, just until custard thickens, do not allow to
boil. Pour mixture through fine mesh strainer into a large bowl. Let cool
completely. Pour into ice cream maker and freeze according to
manufacturer's instructions. To serve, sprinkle remaining lavender flowers
over ice cream.
Nutrition information per serving: Calories ...... 364 Fat ............ 24
g Cholesterol .. 220 mg Sodium ...... 40 mg Carbohydrates .. 38 g Protein
......... 4 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 27, 1997

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