Fresh Mint Ice Cream with Lavender Recipe kattyeyes

• 1 cup fresh mint leaves
• 2 tablespoons fresh lavender (or 1 tablespoon dried lavender)
• 1 1/2 cups milk (I used 1 % Simply Smart)
• 1 1/2 cups heavy cream
• 2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)
• 5 egg yolks
• 1/2 teaspoon coarse salt
• 1/2 teaspoon Penzeys Double-Strength Vanilla

1. Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat.
2. Bring to a simmer.
3. Remove from heat, cover and let steep for 25-30 minutes.
4. Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.
5. Using a fine-mesh sieve, strain milk mixture into separate bowl.
6. Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.
7. Return combined mixture to saucepan and cook over medium heat until the mixture begins to thicken.
8. You can use a thermometer to confirm the temperature has reached 170 degrees Fahrenheit.
9. Strain into a clean bowl and cool over an ice water bath.
10. Chill in the refrigerator at least 4 hours or overnight.
11. Process according to your ice cream machines instructions.

mint, fresh lavender, milk, heavy cream, sugar, egg yolks, coarse salt, vanilla

Taken from www.chowhound.com/recipes/fresh-mint-ice-cream-lavender-26963 (may not work)