Easy Lavender Ice Cream
Ingredients
4 egg yolks
¾ C. sugar
2/3 C. half-and –half
6 fresh lavender flower heads
2/3 C. whipping cream
Directions
Whisk the egg yolks and sugar until light and foaming. Gently heat the milk with lavender flowers, bring to a boil, then strain into egg mixture. Cook over low heat, stirring constantly and is slightly thickened. Do not let boil. Pour into a bowl and cool, then refrigerate. Whip the cream and fold into the chilled custard. Place in ice cream maker or freeze.
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