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“Homemade herbal ice creams are a favorite at our house. A scoop of lavender ice cream is heavenly on warm peach crisp or blueberry cobbler!” —Sue Gronholz, Beaver Dam, Wisconsin
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutritional Facts 1/2 cup equals 373 calories, 23 g fat (13 g saturated fat), 279 mg cholesterol, 43 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.
Originally published as Lavender Ice Cream in Taste of Home August/September 2008, p34
Lighter Homemade Ice CreamTo lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska
To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 01, 2011 by Sugarbearchef
I think that negative review about raw eggs should be omitted, because it is incorrect and uninformed. The eggs are cooked. The person obviously did not read the recipie, let alone make it. Just so everyone knows, there are three types of "ice creams" plain milk called phillidelphia style, custard style (with cooked eggs) and sherbert wich solidifies with gelatin. Thanks!
Reviewed on Jul. 08, 2011 by sstetzel
If you read the directions you'll see that the eggs are cooked: Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes.
If you read the directions you'll see that the eggs are cooked:
Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes.
Reviewed on Jul. 07, 2011 by loriandjd
Please don't use raw eggs in homemade ice cream. They aren't cooked, therefore can cause everyone who eats it to get salmonella. Not a chance anyone should be willing to take. If you had a child wind up in the hospital from it, you definitely wouldn't do it. Please redo this recipe, without raw eggs.
Reviewed on Sep. 15, 2008 by jcraig17
It was very good, but too sweet the first time. So, the second time I reduced the sugar to 1/2 cup and that was good. I also omitted the eggs. I tried it with mint from our garden, and that was good, too.
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