Fresh Lemon and Lavender Ice Cream

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
YIELD: 1 quart
LEVEL: --

ingredients

  • 2 cups heavy cream
  • 8 egg yolks
  • 12 thin slices fresh lemon
  • 12 small sprigs fresh lavender
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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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