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1
Create and ice bath by placing ice cubes in a large bowl and filling it halfway full with water. Place a medium bowl inside and top with a mesh strainer. Set aside.
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2
In a large saucepan, combine the milk, half-and-half, cream and 1/2 cup of sugar. Add the lavender and vanilla to the milk mixture and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Once the mixture begins to simmer (bubbles will develop and a skin will start to form), turn the heat off and let the mixture steep for 30 minutes to an hour.
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3
If you used a vanilla bean, remove the pod from the cream mixture.
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4
Return the pan to the heat and warm to almost simmering.
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5
In a medium bowl, whisk together the egg yolks and remaining sugar until it turns a pale yellow and thickens. While whisking, slowly add the warm milk mixture into the yolks, about a cup at a time. Then pour the mixture back into the saucepan.
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6
Heat the base mixture over medium-high heat, stirring constantly and being sure to scrape the sides and bottom of the pan with a heat proof spatula, until steam begins to rise and the mixture thickens. Remove pan from heat. Strain the mixture into the medium bowl over the ice bath and stir in the salt. Let the mixture cool completely.
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7
Cover the mixture with plastic wrap (make sure the plastic touches the top surface of the mixture), put it into the refrigerator and chill at least three hours or overnight.
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8
Pour the custard into the freezer can of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until you are ready to serve.
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9
Makes approximately 1 quart.
