Directions:
- In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
- Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
- Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
- Pour the custard into a bowl, cover and refrigerate until completely cold.
- In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
- Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
- Serve decorated with sprigs of lavender, and thin, crisp cookies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.51 Kcal (2075 kJ) | ||
| Calories from fat | 312.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.7g | 53% | |
|---|---|---|---|
| Cholesterol | 206.21mg | 69% | |
| Sodium | 197.28mg | 8% | |
| Potassium | 130.49mg | 3% | |
| Total Carbs | 37.3g | 12% | |
| Sugars | 34.19g | 137% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 150.98 Kcal (632 kJ) | ||
| Calories from fat | 95.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 53% | |
|---|---|---|---|
| Cholesterol | 62.83mg | 69% | |
| Sodium | 60.11mg | 8% | |
| Potassium | 39.76mg | 3% | |
| Total Carbs | 11.37g | 12% | |
| Sugars | 10.42g | 137% | |
| Protein | 2.24g | 15% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.3mg | 5% | |
| Calcium | 24.6mg | 8% | |
* 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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