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. Yield: 1 quart Per serving: 3020 Calories (kcal); 234g Total Fat; (67% calories from fat); 49g Protein; 201g Carbohydrate; 2420mg Cholesterol; 480mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 44 Fat; 10 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C45 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1896g)|
|Recipe Makes: 1|
|Calories from Fat: 3436 (71%)|
|Amt Per Serving||% DV|
|Total Fat 381.8g||509 %|
|Saturated Fat 161.1g||806 %|
|Monounsaturated Fat 154.2g|
|Polyunsanturated Fat 49.5g|
|Cholesterol 13764.2mg||4235 %|
|Sodium 671.9mg||23 %|
|Potassium 2030.1mg||53 %|
|Total Carbohydrate 200.3g||59 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 183.8g|
|Protein 185.4g||265 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4849
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