- * Note: Look for lavender at farmers markets.
- Combine cream, half-and-half and chopped lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep.
- Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.
- Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour.
- Freeze in ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving.
- This recipe yields 6 servings.
- Each serving: 566 calories; 66 mg sodium; 495 mg cholesterol; 44 grams fat; 38 grams carbohydrates; 7 grams protein; 0 fiber.
Notes:
Recipe from Laurel Restaurant in San Diego, CA |
