A summery lavender ice cream recipe.
Ingredients
- 3 cups milk
- 2 stems of fresh lavender flowers
- 8 egg yolks
- 1 ½ cups white sugar
- 3 cups heavy cream
Directions
Step 1
Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
Step 2
Beat egg yolks and sugar together in a large bowl. Whisk lavender-infused milk into egg mixture, then pour it back into the saucepan. Heat mixture over low heat, constantly whisking until mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl, and chill in the refrigerator at least 4 hours.
Step 3
Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches a "soft-serve" consistency. Transfer ice cream to a lidded container; cover the surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 368 | |
% Daily Value * | |
Total Fat26g | 34% |
Saturated Fat16g | 78% |
Cholesterol223mg | 74% |
Sodium53mg | 2% |
Total Carbohydrate30g | 11% |
Total Sugars28g | |
Protein5g | |
Vitamin C1mg | 3% |
Calcium125mg | 10% |
Iron0mg | 2% |
Potassium149mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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