Sweet Lavender, Maple Syrup And Carrot Ice Milk

To prepare carrot puree, combine carrots, rosemary, apple juice and brown sugar in a medium nonreactive saucepan.
Place over high heat until simmering, then cover, and reduce heat to medium-low.
Cook until carrots are soft, 35 to 40 minutes.
Remove from heat, and set aside to cool.
In a food processor, puree the carrots with any remaining juice.
Process until the puree is very smooth, about 4 minutes.
To prepare ice milk, combine carrot puree, milk and lavender in a medium saucepan.
Place mixture over medium heat until it just reaches a simmer.
Remove from heat, and keep warm.
In a medium nonreactive bowl, combine egg yolks, maple syrup, granulated sugar and brown sugar.
Heat mixture over a double boiler, whisking until it is thick and light in color, about 15 minutes.
Remove from heat, and place a strainer over mixture.
Pour in carrot puree, stirring and pressing with a rubber spatula until puree passes through into egg mixture.
Return double boiler to heat.
Whisk until mixture is steaming and thick enough to coat the back of a spoon, about 15 minutes.
Remove from heat, and whisk occasionally as it cools.
(If mixture begins to curdle, pour into a blender and process until smooth.)
When mixture has cooled, stir in brandy.
Freeze in an ice-cream maker, according to manufacturer's instructions.