Directions:
- In a saucepan, combine the milk, honey and lavender. Bring to a gentle boil. Cover and remove from the heat; let stand for 5 minutes.
- Strain, reserving the milk; discard lavender. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 4 minutes. Return milk to the saucepan; bring to a simmer over medium-low heat. Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. Remove from the heat; stir in cream.
- Set saucepan in ice and stir mixture for 5-10 minutes. Cover and refrigerate overnight. When ready to freeze, pour milk mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Yield: 1 quart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.13 Kcal (742 kJ) | ||
| Calories from fat | 80.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 124.08mg | 41% | |
| Sodium | 75.18mg | 3% | |
| Potassium | 152.1mg | 3% | |
| Total Carbs | 19.45g | 6% | |
| Sugars | 18.65g | 75% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 100.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 137.44 Kcal (575 kJ) | ||
| Calories from fat | 62.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 14% | |
|---|---|---|---|
| Cholesterol | 96.27mg | 41% | |
| Sodium | 58.33mg | 3% | |
| Potassium | 118.02mg | 3% | |
| Total Carbs | 15.09g | 6% | |
| Sugars | 14.47g | 75% | |
| Protein | 4.43g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 3% | |
| Calcium | 78.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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