Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Dried culinary lavender - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 4 large

Instructions

1. 1.

   In a saucepan, combine heavy cream, whole milk, and dried lavender. Heat until it starts to steam, then remove from heat and let steep for 15 minutes.

2. 2.

   Strain the lavender from the mixture and return the liquid to the saucepan.

3. 3.

   Whisk together the sugar, salt, and egg yolks in a bowl until creamy.

4. 4.

   Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

6. 6.

   Remove from heat and stir in the vanilla extract.

7. 7.

   Cool the mixture in the refrigerator for at least 1 hour.

8. 8.

   Churn in an ice cream maker according to the manufacturer's instructions.

9. 9.

   Transfer to a container and freeze for at least 4 hours before serving.

Nutritional Facts