Fresh Lemon and Lavender Ice Cream

• 3/4 cups granulated sugar
• 2 lemons, zested
• 1/2 cup fresh lavender or 1/4 cup dried lavender
• 2 cups whole milk
• 2 cups heavy cream
• 8 egg yolks
• 12 thin slices fresh lemon
• 12 small sprigs fresh lavender

1. In a saucepan, combine lemon zest, lavender, milk, and cream.
2. Bring to a boil.
3. Steep for 20 minutes.
4. Strain.
5. Whisk the egg yolks and sugar together.
6. Whisk 1 cup of the hot cream into the egg mixture.
7. Mix thoroughly.
8. In a steady stream, slowly add the egg mixture to the hot cream mixture.
9. Continue to cook for 4 minutes, stirring occasionally.
10. Remove from the heat and cool completely.
11. Strain the mixture.
12. Add the mixture to the electric ice cream maker.
13. Process according to manufacturers' directions.

granulated sugar, lemons, fresh lavender, milk, heavy cream, egg yolks, thin slices fresh lemon, lavender

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fresh-lemon-and-lavender-ice-cream-recipe.html (may not work)