Recipe - Lavender-Honey Ice Cream

1 1/3 cup Milk
2 2/3 cup Whipping cream
2 tablespoon Plus 2 teaspoons lavender
flowers, stemmed
8 Egg yolks
1 One half cup Lavender honey

Chicago Tribune

Preparation time: 15 minutes Steeping time: 20 minutes Cooking time: 45
minutes Yield: 1012 servings

1. Heat milk and cream in medium saucepan over medium heat until just about
to boil. Turn off heat and stir in 2 tablespoons of the lavender flowers.
Let steep 20 minutes. Whisk egg yolks with honey until smooth in small
bowl. Whisk about One fourth cup of the milk into egg mixture. Pour egg mixture
back into milk and whisk well. 2. Return saucepan to stove; heat over low
heat, whisking constantly, just until custard thickens, do not allow to
boil. Pour mixture through fine mesh strainer into a large bowl. Let cool
completely. Pour into ice cream maker and freeze according to
manufacturer's instructions. To serve, sprinkle remaining lavender flowers
over ice cream.

Nutrition information per serving: Calories ...... 364 Fat ............ 24
g Cholesterol .. 220 mg Sodium ...... 40 mg Carbohydrates .. 38 g Protein
......... 4 g Posted to TNT Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 27, 1997