595443 Wed Feb 11 17:05:17 -0800 2009 0 31 Home Cooking 0 4408793 I'd really like to make lavender gelato--specifically, lavender vanilla. What do you think of this recipe? It's the first gelato recipe I've seen to call for the whole egg--not just the yolk. Does anyone know how the whole egg vs. just the yolk affects the result? http://www.pantrygardenherbs.com/index.cfm/fuseaction/recipes.detail/recID/59/index.htm I fully intend to pick up Bruce Weinstein's "Ultimate Frozen Dessert Handbook," but I haven't made it to the bookstore yet. My guess is that book either has an exact recipe or a great vanilla I can modify with my own quantity of lavender to get the result I'm after. Any input/suggestions are welcome. My ice cream bowl is chillin' in the freezer, awaiting the next excellent adventure! TIA! Wed Feb 11 17:05:17 -0800 2009 249664 kattyeyes