Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Lavender | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2/3 cup sugar
- 1/2 cup egg substitute, like egg beaters
- 2 cups Heavy whipping cream (pint container)
- 1 3/4 cups whole milk
- 1 1/2 tsp vanilla extract
- 1/2 vanilla bean - Slit open and scrape out seeds
- 2 TB organic lavender buds
- =
Directions
Place 1/2 vanilla bean and lavender in a microwave safe bowl.
Add milk and microwave one minute. Cool and let infuse 1 hour in the refrigerator. Pour through strainer lined with coffee filter.
Keep covered and refrigerated until ready to make ice-cream.
Place sugar and egg substitute in a large mixing bowl and beat 2-3 minutes on med. Add whipping cream, milk and vanilla extract. Mix 1 minute on med. speed or until combined. Pour into ice cream machine following your manufacturers instructions. Turn on and run 25-35 minutes. Transfer to an airtight container and freeze 2 hours or until firm.