Photo: Ian Dooley
Fresh Mint Ice Cream with Lavender Recipe
8 ingredients
1 quart
openrecipes
This recipe combines the best of two fresh mint ice cream recipes I found (one from the NPR site—and one that I just realized was a Chowhound post) and...
Estimated Nutrition (whole recipe, rough)
339
Calories
15g
Protein
19g
Fat
26g
Carbs
Counts 6 of 8 ingredients — the other 2 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 | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 1 cup fresh mint leaves
- 2 tablespoons fresh lavender (or 1 tablespoon dried lavender)
- 1 ½ cups milk (I used 1 % Simply Smart)
- 1 ½ cups heavy cream
- 2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)
- 5 egg yolks
- ½ teaspoon coarse salt
- ½ teaspoon Penzey’s Double-Strength Vanilla
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes