Preparation

• In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
• Stir in the lavender. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
• Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
• Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
• 将鸡蛋混合物倒回锅中，用低火煮熟，不断搅拌，并用耐热橡胶铲刮下底部，直到蛋ust略微变稠（它应该足够厚，可以涂上刮刀，并用指手指握住一条线条），4至8分钟。在这一点上，即时阅读的温度计应读取175°至180°F。不要让酱汁过热或煮沸，否则会凝结。立即将蛋ust放入冰浴中的冷奶油中。用刮刀牢固地按滤网中的薰衣草，以提取尽可能多的风味。
• 将蛋ust在冰浴上搅拌至70°F以下。将香草提取物搅拌到冷却的蛋ust中。
• Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.