4 egge yolks
1/2 pint (250ml) milk
1/2 pint (250ml double cream
100g sugar or caster sugar
0.5ml Lavender essence (15 drops)
Brng the milk slowly to boiling point in a saucepan.
Separately, mix together the egg yolks and sugar until thick.
Pour into into this the hot milk, whilst continously stirring. Then pour the mixture back into the saucepan , stirring until the custard thickens - do not boil or it will curdle. When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold, stir in the cream and Lavender essence. Transfer the mixture into an ice cream maker and freeze according to the machine instructions.