2 cups milk
3/4 cups granulated sugar
1 tablespoon fresh lavender leaves or dried buds
1 pound crème fraîche
Warm milk in a saucepan. Add sugar and stir until dissolved. Add lavender, cover and infuse 30 minutes off from heat. Chill or 4 hours or overnight.
In a blender, combine chilled, infused milk with crème fraîche and blend until smooth. Transfer mixture to ice cream maker and churn for about 40 minutes, depending on the machine. Transfer to a large container, such as a loaf pan, cover with plastic wrap, and refrigerate until hard, about 12 hours or overnight. Yield: 1-1/2 quarts.
- Recipe courtesy of Joseph Erdos