Title: Fresh Lemon And Lavender Ice Cream with Almond Butter Cookie
Categories: Emlive10
Yield: 1 servings

3/4 c Granulated sugar
2 Lemons; Zest of
1/2 c Fresh lavender or 1/4 cup
-dried lavender
2 c Whole milk
2 c Heavy cream
8 Egg yolks
12 Thin slices fresh lemon
12 sm Sprigs fresh lavender

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.

Yield: 1 quart

Converted by MC_Buster.

Per serving: 3020 Calories (kcal); 234g Total Fat; (67% calories from fat);
49g Protein; 201g Carbohydrate; 2420mg Cholesterol; 480mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 44 Fat; 10
Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C45

Converted by MM_Buster v2.0n.