Fresh Lemon And Lavender Ice Cream With Almond Butter Cookies Recipe

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Servings: 1

Ingredients

Cost per recipe $13.93 view details
  • 3/4 c. granulated sugar Zest of 2 lemons
  • 1/2 c. fresh lavender (or possibly 1/4 c. dry lavender)
  • 2 c. whole lowfat milk
  • 2 c. heavy cream
  • 8 x egg yolks
  • 12 x thin slices fresh lemon
  • 12 sm fresh lavender sprigs Almond Butter Cookies see * Note

Directions

  1. In a saucepan, combine lemon zest, lavender, lowfat milk and cream. Bring to a boil. Steep for 20 min. Strain.
  2. Whisk the egg yolks and sugar together. Whisk 1 c. of the warm cream into the egg mix. Mix thoroughly. In a steady stream, slowly add in the egg mix to the warm cream mix. Continue to cook for 4 min, stirring occasionally. Remove from the heat and cold completely.
  3. Strain the mix. Add in the mix to the electric ice cream maker. Process according to manufacturers directions. (Makes 1 qt)
  4. To serve: Place a couple of scoops of ice cream in each cool martini glass. Place each glass on a small plate. Place a couple of cookies on the plate. Garnish with a slice of fresh lemon and a couple sprigs of lavender.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1096g
Calories 1228  
Calories from Fat 933 76%
Total Fat 105.77g 132%
Saturated Fat 64.55g 258%
Trans Fat 0.0g  
Cholesterol 378mg 126%
Sodium 294mg 12%
Potassium 1387mg 40%
Total Carbs 63.13g 17%
Dietary Fiber 10.3g 34%
Sugars 35.15g 23%
Protein 24.69g 40%
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