Ingrediens!
3 cups of milk
2 strains of fresh lavender flowers
8 egg yolks
1 1/2 cup white sugar
3 cups heavy cream
Preparation!
Heat the milk and lavender in a 3-quart saucepan over low heat until heated. Remove from heat and allow lavender to come in for approx. 20 minutes. Remove flowers.
Beat egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the pan. Heat the mixture over low heat, whisking constantly until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, approx. 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl and refrigerate for at least 4 hours.
Pour the chilled mixture into an ice maker and freeze it according to the manufacturer’s instructions until it reaches consistency. Transfer ice to a covered container cover with plastic wrap and seal. For best results, place ice in the freezer for at least 2 hours or overnight.