Lavender Ice Cream
2/3 c Half n Half
3 oz dried lavender flowers (I found mine in the Spice section of the grocery store)
2/3 c Sugar
4 Egg yolks
2/3 c Heavy whipping cream
Cold Dried Lavender flowers for garnish (optional)
In a saucepan, slowly heat half n half to approximately 200 F.
Remove from heat and add lavender. Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm.
Return half n half and stir in sugar until dissolved.
In a separate bowl, lightly whisk egg yolks.
Add a small amount of heated half n half/sugar mixture to egg yolks, whisking constantly. Add egg yolk mixture to warm half n half mixture and stir constantly until mixture coats the back of a spoon. Remove from heat again and stir in heavy whipping cream. Chill in refrigerator until thoroughly cooled (2 hours - overnight).
Process in any ice cream machine. Freeze if necessary.
Sprinkle dried flowers when serving for garnish.