Lavender (or Peppermint) Ice Cream

• 1 cup heavy cream
• 1 cup milk
• 1/4 cup sugar
• 3 lavender flowers, fresh or dried
• 2 eggs

1. In a small, heavy saucepan, combine cream, milk, sugar, and lavender.
2. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil.
3. Remove from heat.
4. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture.
5. Strain through a fine sieve into a bowl, pressing on solids.
6. Discard the lavender flowers.
7. Whisk the eggs in a small bowl.
8. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
9. Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
10. Do not boil.
11. Transfer this mixture to a bowl, cover, and refrigerate until cold.
12. Pour into ice cream maker and freeze according to manufacturer's directions.
13. Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender.
14. Proceed as above.
15. Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring.
16. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.

heavy cream, milk, sugar, lavender flowers, eggs

Taken from www.foodnetwork.com/recipes/lavender-or-peppermint-ice-cream-recipe.html (may not work)