Lavender Ice Cream

Ingredients

• 2 tsp dried lavender buds (organic quality)
• 150 g raw cane sugar
• 250 ml milk (3.5% fat)
• 250 ml Whipping Cream
• 8 very fresh egg yolks
• 8 stems of lavender (dried)

Instructions

1. 1.

   Grind the lavender buds with one part of the sugar in a blender until they become powder; sift the lavender sugar and remove large pieces.

2. 2.

   Whisk the lavender sugar and milk together in a bowl until the sugar is fully dissolved. In another bowl beat the egg yolks and cream together, then whisk the yolks with sugar until frothy.

3. 3.

   Warm the cream without boiling, slowly stir it into the egg mixture and combine with the milk. Pour the mixture into a large bowl, place it in the freezer, and stir vigorously every 20 minutes to keep ice crystals small. After about 90 minutes the ice cream is firm enough not to need further stirring; let it freeze completely.

4. 4.

   Serve the lavender ice cream on plates garnished with fresh lavender.