Receta Laurel's Lavender Ice Cream
by Global Cookbook

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	Raciónes: 6

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

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.