Luscious Lavender Lemon Ice Cream

25 04 2011

3 cups heavy cream
1-¾ cups unsweetened vanilla almond milk
¾ cups granulated Splenda
¼ cup lemon juice
4 egg yolks
8 egg whites, beaten
2 Tbsp. culinary lavender
1 tsp. vanilla
1 tsp. lemon extract

On the stove, combine heavy cream, Splenda, and vanilla in a saucepan. Over medium heat, slowly bring to a boil. Remove from heat. Slowly add egg yolks. In a separate bowl, whisk egg whites until frothy. Add almond milk, lemon juice, and lemon extract. Fold egg white mixture into cream mixture. Chill for four hours to overnight.

Freeze in ice cream freezer per instructions.




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