| 1 | In a saucepan, slowly heat milk to approximately 200°F. |
| 2 | Remove from fire and add lavender. |
| 3 | Allow to steep for 15 minutes. |
| 4 | Strain milk through cheesecloth while warm. |
| 5 | Add crystallized ginger and sugar to milk. |
| 6 | Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. |
| 7 | Stir mixture with a spoon and pour back into the saucepan. |
| 8 | Place over low heat and cook until mixture is approximately 200°F. |
| 9 | Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled. |
| 10 | Process in any ice cream machine. |
| 11 | 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. |
| 12 | Makes 1 quar |
