Lavender Ice Cream

----- Recipe via Meal-Master (tm) v8.02
      Title: Lavender Ice Cream
 Categories: Desserts
      Yield: 8 servings
 
     14 oz Milk
      3 oz Lavender leaves and flowers
      2 oz Crystallized ginger; chopped
      1 c  Sugar
      3    Egg yolks
      2 c  Heavy whipping cream; cold

------------------------FOR GARNISH-----------------------------
           Lavender flowers
 
  In a saucepan, slowly heat milk to approximately 200 F.  Remove from
  fire and add lavender.  Allow to steep for 15 minutes.  Strain milk

  through cheesecloth while warm.  Add crystallized ginger and sugar to
  milk. Place egg yolks into a small bowl; then put half the mixture
  from saucepan into the bowl to blend.  Stir mixture with a spoon and
  pour back into the saucepan.  Place over low heat and cook until
  mixture is approximately 200 F.  Add 2 cups cold heavy whipping cream
  and place into refrigerator until well chilled.  Process in any ice
  cream machine. During the last few minutes of ice cream processing,
  sprinkle individual lavender flowers (stripped from lower heads) into
  the ice cream so they will be whipped into it.
  
  Makes 1 quart
  
  This recipe was created by David Schy when he was executive chef at
  the El Encanto Hotel in Santa Barbara, California.
  
  Source: Cooking from the Garden - by Rosalind Creasy ISBN:
  0-87156-731-8