Lavender Ice Cream

By Alison • May 2, 2007

In a small heavy saucepan, combine 2 tablespoons of the sugar, 1 1/2
tablespoons of the lavender and 1 1/2 teaspoons of water. Cook over
moderate heat, stirring constantly, until the sugar dissolves and the
mixture forms a dry mass, 2 to 3 minutes. Transfer to a plate to cool,
then grind to a fine powder in a spice grinder; set aside.

In a large heavy saucepan, combine the milk, creme fraiche, vanilla bean
and remaining 1 1/4 cups sugar and 1/2 teaspoon lavender. Cook over
moderate heat, stirring frequently, until the sugar dissolves and the
mixture is hot, about 8 minutes. Remove from the heat, cover and let
steep for 15 minutes. Strain the milk through a fine-mesh sieve and
return to the saucepan.

In a large bowl, whisk the egg yolks until blended. Gradually whisk in
one-third of the warmed milk mixture in a thin stream, then whisk the
mixture back into the remaining milk in the saucepan. Stir in the
reserved lavender powder.

Cook over moderately low heat, stirring constantly, until the custard
lightly coats the back of a spoon, 5 to 7 minutes. Do not let boil.

Immediately remove from the heat and strain the custard into a medium
bowl. Set the bowl in a large bowl of ice and water and let cool to
room temperature, stirring occasionally. Cover and refrigerate until
cold, at least 2 hours or overnight.

Pour the custard into an ice cream maker and freeze according to the
manufacturer’s instructions.