Directions:
- In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
- Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer; freeze according to the manufacturerâs directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 pint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.62 Kcal (1192 kJ) | ||
| Calories from fat | 166.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.46g | 28% | |
|---|---|---|---|
| Cholesterol | 206.21mg | 69% | |
| Sodium | 97.88mg | 4% | |
| Potassium | 128.89mg | 3% | |
| Total Carbs | 23.94g | 8% | |
| Sugars | 20.87g | 83% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 197.3 Kcal (826 kJ) | ||
| Calories from fat | 115.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 28% | |
|---|---|---|---|
| Cholesterol | 142.95mg | 69% | |
| Sodium | 67.85mg | 4% | |
| Potassium | 89.35mg | 3% | |
| Total Carbs | 16.59g | 8% | |
| Sugars | 14.47g | 83% | |
| Protein | 5.09g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 5% | |
| Calcium | 55.8mg | 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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