Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring cream, milk, honey, and lavender just to a boil (150 degrees on a candy thermometer) in a 2-quart heavy saucepan over moderate heat. Stir occasionally, remove pan from heat, and let the mixture steep, covered, for 30 minutes to an hour. | 2. Pour mixture through a sieve into a bowl, apply pressure to the lavender buds to release all the liquid and then discard the lavender. Reheat over moderate heat until hot (150 degrees). | 3. Remove pan from heat for a moment and whisk eggs and salt in a small bowl (the cream mix will rewarm quickly and I find it best to take it off the heat to avoid ruining the ice cream). | 4. Add 1/2 cup hot cream mixture (to the eggs/salt) in a slow stream, whisking constantly. Return cream mix to medium-low heat, whisk the egg/cream mix back into the saucepan, and STIR CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil). | 5. Pour through a sieve into a medium bowl and cool completely in the fridge (at least 3 hours). | 6. Freeze in an ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. | 7. Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the custard that will sit in the "bath"). Stir frequently. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1	cup		148.84	11.6632	7.686	7.9788
milk	1	cup	skim	552.0	13.296	5.496	57.216
honey	1/2	cup		-	-	-	-
lavender	2	tablespoons		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
salt	1/8	teaspoon		-	-	-	-

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