LAVENDER ICE CREAM

Steps:

• Chop lavender into 1cm pieces and place into heavy-bottomed saucepan with milk.
• Heat until just below boiling (don't let it boil...), remove and cool.
• When cold, put in fridge overnight to allow flavour to infuse.
• Next day!
• Rewarm milk and lavender (don't let it boil...), and strain.
• Beat together the yolks and sugar and slowly add to warmed milk, stirring all the time.
• Put mixture into clean, heavy-bottomed saucepan and stir over low heat until custard thickens enough to coat back of a wooden spoon.
• Do not let it boil!
• Leave to cool.
• Strain custard through sieve lined with muslin-like cloth.
• If you have an ice-cream maker: Stir the cream into the custard, transfer to ice-cream maker and churn according to manufacturer's instructions.
• If you don't have an ice-cream maker: Lightly whip the cream and fold into custard.
• Pour into a shallow, freezerproof container, cover with greaseproof paper and freeze for about 30 minutes.
• Repeat three more times, or until the ice cream is set.
• Store in the freezer for up to 2 weeks (if you can control yourself that long!).