Lavender ice cream is refreshing to make in the summer and even better in the winter, when we are all waiting for spring.  For best flavor use dried Hidcote lavender . 





1/4 cup dried lavender flowers
3 egg yolks
4 tablespoons granulated sugar
salt

   1. Add the lavender to the milk in a medium sized saucepan. Using a double boiler, scald the milk.  Remove from heat, strain the milk using a hand held sieve, and let cool.

   2. Beat the egg yolks together with the granulated sugar, and a pinch of salt in a glass, Pyrex bowl.

   3. Gently reheat the milk over medium heat; when the milk is warm pour over the yolk and sugar mixture, and whisk together.

   4. Pour the egg and milk mixture back into the saucepan and cook over low heat; stirring often, until the mixture forms a custard that just coats the back of a wooden spoon.

   5. Chill, then freeze in an ice cream maker according to manufacturer's instructions.