Lavender Ice Cream

 

Lavender infusion:

Bring 10 lavender flowers, ½ C. half and half & ¼ C. honey to boil then lower heat to warm for 45 minutes. Mixture will reduce to about 1/3 C. Strain the mixture through a fine sieve. Cool completely in refrigerator.

 

Ice cream:

Make with 2 C. heavy cream, 2 egg yolks, 1/3 C. cream, honey & lavender infusion or, (easy way) mix infusion with 2 ½ C. softened good quality French vanilla ice cream. Freeze.