Lavender Ice Cream

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 Tbsp organic lavender buds

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.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/