Fresh Lemon And Lavender Ice Cream With Almond Butter Cookies

Recipe Ingredients

3/4 cup	148g / 5.2oz	Granulated sugar
		Zest of 2 lemons
1/2 cup	118ml	Fresh lavender
		(or 1/4 cup dried lavender)
2 cups	474ml	Whole milk
2 cups	474ml	Heavy cream
8		Egg yolks
12		Fresh lemon
12		Fresh lavender sprigs (small)
		Almond Butter Cookies - see * Note

Recipe Instructions

* Note: see the "Almond Butter Cookies" recipe which is included in this collection.

In a saucepan, combine lemon zest, lavender, milk and cream. Bring to a boil. Steep for 20 minutes. Strain.

Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely.

Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers directions. (Makes 1 quart)

To serve: Place a couple of scoops of ice cream in each cold 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.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD - NETWORK

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