3 oz Lavender leaves and flowers
2 oz Crystallized ginger, chopped
1/2 cup honey
3 Egg yolks
2 c Heavy whipping cream, cold
Lavender flowers for garnish
In a saucepan, slowly heat milk to approximately 200 F. Remove from fire and add lavender. Allow to steep for 15 minutes. Strain milk through cheesecloth while warm. Add crystallized ginger and sugar to milk. Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. Stir mixture with a spoon and pour back into the saucepan. Place over low heat and cook until mixture is approximately 200 F. Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled. Process in any ice cream machine. During the last few minutes of ice cream processing, sprinkle in individual lavender flowers stripped from lower heads.
Makes 1 quart.
