Lavender ice cream tastes like a surprise: sweet and exactly like it smells.
Lavender Ice Cream
4 egg yolks
3/4 cup sugar
1/2 cup heavy cream
2 cups whole milk
1 tsp. dried lavender
In a heavy saucepan, warm the whole milk, heavy cream and the dried lavender. Bring to a boil over medium-high heat. Remove from heat and strain out the lavender flowers. Cover to keep warm.
In a bowl, whisk the egg yolks and sugar until thick. Gradually whisk in 1/4 cup of the hot milk into the egg mixture. Slowly add the remaining warm milk mixture, constantly stirring.
Pour the entire mixture back into the saucepan and heat until it coats the back of the spoon. Do not let it boil. Remove from heat and place the saucepan into a bowl of ice water until it has reached room temperature. Alternatively, place custard into a bowl and refrigerate until cool.
Process in your ice cream maker according to manufacturer’s directions.