Lemon-Lavender Ice Cream

• 2 1/2 cups heavy cream, divided
• 2 tablespoons tapioca starch
• 1 teaspoon lemon zest
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons chopped fresh lavender, plus a few sprigs for garnish
• 1 1/2 cups whole milk
• 1 1/4 cups granulated sugar
• 1/4 cup jarred brown rice syrup

1. Pour 3/4 cup of the heavy cream into a small bowl. Whisk in tapioca starch, lemon zest, vanilla, and 2 tablespoons chopped lavender; set aside.
2. Whisk together milk, sugar, brown rice syrup, and remaining 1 3/4 cups heavy cream in a saucepan over medium-high. Cook, whisking constantly, until mixture comes to a soft boil, about 10 minutes. Reduce heat to medium-low, and cook at a low boil, whisking often, 5 more minutes.
3. Slowly pour tapioca mixture into hot cream mixture while whisking until mixture returns to a low boil. Remove pan from heat; place in a large bowl with ice, and let stand 1 hour, stirring occasionally. Cover with plastic wrap, and chill 4 hours or overnight.
4. Pour mixture through a wire-mesh strainer into a bowl, discarding lavender and lemon zest. (If bits of lavender and lemon zest slip through strainer, that is okay.) Pour mixture into a freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer's instructions for soft-serve consistency. Transfer to a freezer-safe container, and freeze until firm, at least 2 hours. Top with lavender sprigs.

heavy cream, tapioca starch, lemon zest, vanilla, fresh lavender, milk, sugar, brown rice syrup

Taken from www.myrecipes.com/recipe/lemon-lavender-ice-cream (may not work)