Lavender Ice Cream

Directions

1. 1
   In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
2. 2
   Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
3. 3
   Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
4. 4
   Pour the custard into a bowl, cover and refrigerate until completely cold.
5. 5
   In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
6. 6
   Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
7. 7
   Serve decorated with sprigs of lavender, and thin, crisp cookies.