These days, we want to taste something a little more exotic than vanilla or chocolate. Lavender ice cream is a real treat. If you cannot find fresh lavender, use 1/2 tablespoon dried, but make certain you use edible lavender.
1 cup organic sugar
6 sprigs fresh lavender or 1 tablespoon fresh lavender buds
1 quart heavy cream
1 cup lavender sugar
1 cup full fat milk
6 organic large egg yolks, room temperature
For the lavender sugar:
Mix the sugar and lavender in a glass jar. Cover and let sit for at least 2 days and up to 1 week. Remove the lavender. Store the lavender sugar until needed.
For the ice cream:
In a heavy saucepan over medium heat, combine the cream, milk and lavender sugar, and bring to a simmer. Remove the mixture from the heat and allow it to steep for 30 minutes. Mix the eggs and temper them into the cream. Return to the stovetop and cook until thickened on low heat. When thickened, set in refrigerator to cool and make ice cream according to manufacturer’s directions.