Creamy lavender ice cream

An unusual ice cream creation with dried lavender flowers and honey, a fragrance like in Provence, a fragrance unmistakable and delicate. For everyone, who loves the special.

Preparation:
Put the milk, 100g cream and the lavender flowers in a saucepan
and simmer over medium heat for about 5 minutes.
Meanwhile the beat the egg yolks an honey with the whisk of the hand mixer,
until the mass is thick and whitish. Finally stir in the starch thoroughly.
Pour the hot lavender milk through a fine sieve, collect and immediately
Gradually add to the egg mixture and whisk thoroughly.
Then pour the stirred egg-milk mixture into a saucepan.
Heat over low to medium heat until the mass thickens slightly creamy,
Stir constantly with a whisk. Well don't watch out for the crowd begins to boil,
otherwise the yolk will freeze.
Stir the remaining cream into the lavender cream and cover the cream in the
Let the refrigerator cool down. Then put the cooled mass in an ice cream maker
Freeze the instruction manual. Transfer to a freezer and again
Let freeze for at least 2 hours.