Ingredients

• 2 cups milk
• 300 ml carton cream
• 1 cup lavendar leaves
• 5 egg yolks
• ¾ cup caster sugar

Method

1. Put the milk, cream and lavendar in a saucepan and bring slowly to scalding point and remove from the heat.
2. Stand for 30 minutes, then strain.
3. In the top of a double saucepan, blend the egg yolks and caster sugar together with a wooden spoon.
4. Gradually stir in the milk. Stir over simmering water until the custard thickens and coats the back of a spoon.
5. Chill well. Freeze in an ice cream machine, or if you don't have one, place in a lidded container in the freezer. As ice crystals form around the edge stir them into the centre. When the mixture becomes quite icy and slushy, beat with a whisk or hand-held beater until light. Return to the freezer. Preferably, repeat the process once.