Directions

• In a small saucepan, heat half-and-half to 175°. Remove from the
• heat; add lavender. Cover and steep for 20 minutes. Strain,
• discarding lavender.
• Return to the heat; stir in sugar until dissolved. Whisk a small
• amount of the hot mixture into the egg yolks. Return all to the pan,
• whisking constantly. Cook and stir over low heat until mixture
• reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice
• water; stir for 2 minutes. Stir in whipping cream. Press waxed paper
• onto surface of custard. Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer; freeze according to the
• manufacturer’s directions. When ice cream is frozen, transfer to a
• freezer container; freeze for 2-4 hours before serving. Yield: 1
• pint.