Lavender Ice Cream
Combine milk, cream, lavender, and 1/2 cup sugar in large heavy saucepan.
Scrape in seeds from vanilla bean; add bean.
Gradually whisk into egg yolk mixture; return mixture to same pan.
Cover and freeze until firm, at least 6 hours.
If you would like to purchase our culinary lavender and lavender sugar, please go to our website: littleskylavender.com and click on our Culinary Lavender Products page! Enjoy!
Saturday, December 5, 2009 - 11:13pm