Created by ellie on January 3, 2015
Step 1: In a medium bowl whisk together 1 cup sugar and the egg yolks until thick.
Step 2: In a saucepan combine the milk, cream, lavender blossoms, and 1/2 cup sugar. Scrape in the seeds from the vanilla bean; add the bean. Stir over medium high heat until sugar dissolves and mixture comes to a simmer. Whisk into the egg yolk mixture; return mixture to the pan. Stir custard over medium heat until thick enough to leave path on back of spoon (6-10 minutes). DO NOT BOIL.
Step 3: Strain custard into a bowl; chill for 2 hours.
Step 4: Process in ice cream maker according to manufacturer's directions. Transfer to a container and freeze until firm (at least 6 hours).