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Ingredientes
- 2 c. whipping cream
- 1 1/2 c. half-and-half
- 1/2 c. minced fresh lavender flowers and leaves see * Note Lavender blossoms for garnish
- 8 x egg yolks
- 1 c. granulated sugar
Direcciones
- * Note: Look for lavender at farmers markets.
- Combine cream, half-and-half and minced lavender blossoms and leaves in heavy saucepan over medium-high heat till hot. Let stand 30 min to allow lavender to steep.
- Whisk together egg yolks and sugar till pale yellow and mix forms a ribbon when tipped from a spoon. Whisk small amount of hot cream into yolks, then return to saucepan. Cook and stir over medium heat till mix thickens and coats back of a spoon, about 5 min.
- Strain through fine sieve and throw away blossom residue. Cover mix and refrigeratethoroughly, about 1 hour.
- Freeze in ice cream maker according to manufacturer's instructions, about 25 min. Garnish with lavender blossoms when serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 191 | 55% |
| Total Fat 21.76g | 27% |
| Saturated Fat 13.54g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 40mg | 2% |
| Potassium 109mg | 3% |
| Total Carbs 37.04g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 33.44g | 22% |
| Protein 2.61g | 4% |
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