Lavender Cream Ice Cream

Heat milk and lavender in a 3-quart saucepan over low heat until it reaches the desired temperature. Allow the mixture to simmer gently for 20 minutes, allowing the flavors to meld together. Remove from heat and let it steep for a short while before discarding the lavender flowers.

In a separate bowl, whisk together egg yolks and sugar until they form a smooth mixture. Gradually add the lavender-infused milk to the egg yolk mixture, stirring until well combined. Pour this mixture back into the saucepan and heat it over low heat, constantly stirring until the mixture thickens and coats the back of a spoon, taking around 7 to 10 minutes. Remove from heat and let it cool down slightly, about 5 minutes.

Stir in the heavy cream to enhance the texture and flavor of the mixture. Transfer this mixture to a bowl and refrigerate it for at least 4 hours, allowing the flavors to mature.

Once chilled, pour the mixture into an ice cream maker and follow its instructions to churn it until it reaches a "soft-serve" consistency. Transfer the ice cream to a container, cover the surface with plastic wrap and seal it tightly.

For optimal results, place the ice cream in the freezer for at least 2 hours or overnight to allow it to harden and set properly.