Recipe Details
Ingredients
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2cupsheavy whipping cream
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1cuphalf-and-half
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⅔cuphoney
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2tablespoonsdried lavender flowers
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2eggs
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⅛teaspoonsalt
Cooking Directions
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Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
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Strain cream mixture into a bowl using a fine-mesh sieve; discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
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Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
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Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
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Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
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Freeze custard in an ice cream maker according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories698 | |
% Daily Value * | |
Total Fat 54g |
69% |
Saturated Fat 33g |
163% |
Cholesterol 278mg |
93% |
Sodium 181mg |
8% |
Total Carbohydrate 53g |
19% |
Dietary Fiber 0g |
1% |
Total Sugars 47g |
|
Protein 8g |
15% |
Vitamin C 2mg |
2% |
Calcium 158mg |
12% |
Iron 1mg |
4% |
Potassium 231mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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