Lavender Ice Cream

• 4 egg yolks
• 3/4 cup sugar
• 2/3 cup half-and-half
• 8 fresh heads lavender flowers
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract (optional)

1. In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
2. Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
3. Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
4. Pour the custard into a bowl, cover and refrigerate until completely cold.
5. In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
6. Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
7. Serve decorated with sprigs of lavender, and thin, crisp cookies.

egg yolks, sugar, flowers, heavy cream, vanilla

Taken from www.food.com/recipe/lavender-ice-cream-373432 (may not work)