Fresh Lemon and Lavender Ice Cream
Fresh Lemon and Lavender Ice Cream
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 160
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 93
- Sodium
- 24
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 160
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 93
- Sodium
- 24
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
3/4 cups granulated sugar
2 lemons, zested
1/2 cup fresh lavender or 1/4 cup dried lavender
2 cups whole milk
2 cups heavy cream
8 egg yolks
12 thin slices fresh lemon
12 small sprigs fresh lavender
Directions
- 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.
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Candace H.
My family with kids ages 3 - 12 as well as grandparents love this recipe. We eggs make it such a pretty creamy color and give it that nice custard taste. If you fear having the lavender in it, just steep it for a shorter time and see what you think.
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