Try this Fresh Lemon And Lavender Ice Cream with Almond Butter Cookie recipe, or contribute your own.
Suggest a better descriptionIn 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 | ||
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Calories: 4849 | ||
Calories from Fat: 3436 (71%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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