Ingredients!
3 cups of milk
2 branches of fresh lavender flowers
8 egg yolks
1 1/2 cup white sugar
3 cups of heavy cream
Prepare it!
Heat the milk and lavender in a 3-pot pot on low heat until it is heated. Remove from heat and let the lavender for about 20 minutes. Remove flowers.
Fat egg yolks and sugar together in a large bowl. Beat the lavender-soaked milk in the egg mixture and then pour it back into the pan. Heat the mixture over a low heat and whisk constantly until the mixture thickens and can cover the back of a spoon for 7 to 10 minutes. Remove from heat and let cool slightly, about 5 minutes. Stir in the whipped cream. Transfer the mixture to a bowl and leave it in the fridge for at least 4 hours.
Pour the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches its consistency. Transfer to a covered container lid with plastic film and seal. For best results, the ice cream must be stored in the freezer for at least 2 hours or a night.