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Fresh Lemon and Lavender Ice Cream
Recipe courtesy Emeril Lagasse, 1999
- Total Time:
- 40 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- None
- Yield:
- 1 quart
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.