Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the milk slowly to boiling point in a saucepan. | 2. Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring. | 3. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle. | 4. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. | 5. When the custard base is cold, stir in the cream and the lavender essence. | 6. Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. | 7. Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	4			218.96	2.4412	10.7848	18.0472
milk	250			37210.0	2915.8	1921.5	1994.7
double cream	250	ml		-	-	-	-
caster sugar	100			-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lavender oil	1/2	ml		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.