|2⅔ cup||Whipping cream|
|2 tablespoons||Plus 2 teaspoons lavender flowers, stemmed|
|1½ cup||Lavender honey|
Preparation time: 15 minutes Steeping time: 20 minutes Cooking time: 4-5 minutes Yield: 10-12 servings
1. Heat milk and cream in medium saucepan over medium heat until just about to boil. Turn off heat and stir in 2 tablespoons of the lavender flowers.
Let steep 20 minutes. Whisk egg yolks with honey until smooth in small bowl. Whisk about ¼ cup of the milk into egg mixture. Pour egg mixture back into milk and whisk well. 2. Return saucepan to stove; heat over low heat, whisking constantly, just until custard thickens, do not allow to boil. Pour mixture through fine mesh strainer into a large bowl. Let cool completely. Pour into ice cream maker and freeze according to manufacturer's instructions. To serve, sprinkle remaining lavender flowers over ice cream.
Nutrition information per serving: Calories ...... 364 Fat ............ 24 g Cholesterol .. 220 mg Sodium ...... 40 mg Carbohydrates .. 38 g Protein ......... 4 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997
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