Lavender Ice Cream

1 c. half-and-half

1 (12 oz.) can organic evaporated milk

1/2 c. organic cane sugar, divided

2 T. light corn syrup

1/8 t. salt

12 flowering tips from fresh English lavender stalks

2 large eggs (or 3 egg yolks)

Combine the half-and-half, evaporated milk, 1/4 c. sugar, corn syrup, and salt in a heavy saucepan. Heat the mixture, stirring occasionally, until mixture is steaming and bubbles begin forming around the edge of the pan, but do not boil. Remove from the heat and submerge lavender flowers in the milk. Cover and let stand for 15 minutes; remove flowers. (If desired, may strain the milk mixture through a sieve to remove loose flower buds.)

Whisk together the remaining sugar and eggs in a medium bowl until frothy. Gradually add about 1 cup of the hot milk mixture to the eggs, whisking constantly. Pour the egg mixture slowly back into the pan with the remaining milk mixture and cook over medium heat, stirring constantly until the custard begins to thicken and coats the back of a spoon (temperature should reach 160 degrees). Remove from heat and place the pan in an ice-filled bowl and cool for 20 minutes, stirring occasionally. Refrigerate the custard until completely cool. Pour the custard into the freezer can of the ice-cream maker. Freeze and ripen the ice cream according to manufacturer's instructions. Makes 1 quart.