a sauce pan combine 2 TBSP Sugar with Water and Lavender. Stirring
Frequently over medium high heat, bring to a boil and cook until it
has the consistency of honey. It should look clear, donít let the
sugar get brown.
Milk, Heavy Cream, Sugar, Lemon Zest, and Vanilla Bean (if youíre
using Vanilla Extract, wait until step 4 to add it) - bring close to a
boil (but not boiling!). Set aside and let cool until you can touch
the outside of the pan.
a separate bowl, whisk egg yolks and add half of the milk mixture
(from step 2) slowly while whisking.
Pour the egg mixture back into the remaining milk and put it on
the stove. Cook over low
heat, stirring constantly for 5 to 7 minutes until the spoon becomes
lightly coated (do not let the mixture boil); remove from heat.
the custard into a bowl to remove the Lavender and Vanilla Bean and
set the bowl inside a larger bowl filled with ice and water.
If youíre using Vanilla Extract, add it now and stir. Let
it cool to room temperature stirring occasionally.
and refrigerate for at least 2 hours or, optimally, overnight.
the custard into an ice cream maker and freeze according to the
instructions. Add some
Lavender flowers in the last few minutes of mixing for a colorful
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