Lavender Ice Cream

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 egg yolks
• 3/4 cup sugar
• 2/3 cup half-and-half
• 8 fresh heads lavender flowers
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract (optional)

Recipe

• 1 in a medium bowl, whisk the egg yolk and sugar together until light and foamy.
• 2 gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. bring just to the boil, then strain into the egg yolk mixture.
• 3 return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
• 4 pour the custard into a bowl, cover and refrigerate until completely cold.
• 5 in a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
• 6 process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
• 7 serve decorated with sprigs of lavender, and thin, crisp cookies.