Lavender Ice Cream

I first made this because it's unusual, but I expected it to be a one-time novelty. It turns out that it's surprisingly good, although definitely a recipe you'd want to reserve for special occasions.

3 c. light cream
3/4 c. sugar
4 large egg yolks
2 Tablespoons dried lavender flowers (FOOD GRADE)
2 teaspoons All-Purpose flour


1. Heat the light cream & lavender flowers in heavy, medium-sized saucepan to a SIMMER.
2. Remove from heat, cover, and allow to steep for 15 minutes.
3. Beat sugar into egg yolks until they are pale yellow.
4. Beat in flour.
5. Strain cream & SLOWLY beat into yolks, forming a custard.
6. Heat custard in double boiler (over simmering water) until thick (back-of-spoon test)
7. Strain & allow to cool.
8. Refrigerate 3-24 hours.
9. Stir and freeze in Ice Cream maker.

Notes
Deserves to be served with pizzelle or some other lightly flavored cookie or pastry. Maybe as an ice cream sandwich?

15.4 % butterfat based on 3.5 cup volume pre-freeze.

Consider using 2/3 c. honey instead of sugar.

Garnish with crystallized flour petals.

Be sure to use food grade lavender petals.

If your lavender petals are old and not as potent smelling, add up to 1 teaspoon of rose water before refrigerating (step 8).