Fresh Lemon and Lavender Ice Cream
- 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 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 93 mg
- Sodium
- 24 mg
- 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 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 93 mg
- Sodium
- 24 mg
Ingredients
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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