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
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.