Fresh Lemon and Lavender Ice Cream (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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:
1. 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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