Lavender Ice Cream
Pour the half and half into a large saucepan and heat over medium-high heat until very hot and steamy, just below simmering. Remove the pan from the heat, add the dried lavender blossoms and let steep for 10 minutes. Remove the lavender by pouring the half & half through a strainer into a clean saucepan. Place the egg yolks in a bowl. Slowly pour about 1 cup of the hot half & half into the egg yolks, stirring constantly to prevent the eggs from curdling. Pour the egg mixture slowly into the saucepan of remaining half & half, stirring constantly. Add the sugar and cook the custard over low heat, stirring continually, until it thickens slightly and coats the back of a spoon, about 20 minutes.
Pour the custard into a large bowl and cool. Cover and refrigerate overnight, or until the custard is well chilled. Freeze the custard in an ice cream freezer according to manufacturer’s directions. To serve, garnish scoops of lavender ice cream with sprigs of fresh lavender flowers. Makes 1 quart.