Ingredients:
2/3 cup half-and-half
1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
2/3 cup sugar
4 egg yolks, lightly beaten
2/3 cup heavy whipping cream
Directions:
In a small saucepan, heat half-and-half to 175°. Remove from heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the saucepan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream to form a custard. Press waxed paper onto surface. Refrigerate for several hours or overnight.
Fill cylinder of chilled ice cream maker and churn and/or freeze according to manufacturer’s directions.
Note: Look for dried lavender flowers in spice shops. If using lavender from the greenhouse or garden, make sure it is pesticide-free.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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