Lavender coconut ice cream

Ingredients:

• 3 cups cream
• 16 lavender heads, fresh (I generally just throw a handful in)
• 1 cup sugar
• 5 egg yolks
• 2.5 teaspoons flour
• 3/4 cup coconut milk (canned)
  

1. Combine the cream and flour heads in a medium saucepan and bring to a simmer. Remove from heat, cover pan and allow to steep for 15-20 minutes. Strain the cream through a sieve to remove flower heads.
2. In a bowl, beat the sugar with the egg yolks until well blended and then mix in the flour.
3. Pour the cream into the beaten egg mixture and blend well with a whisk. Return to the saucepan and cook over low heat. Stir constantly until the custard is slightly thickened, then blend in coconut milk and remove from heat. Strain mixture once more and place in an ice bath to cool or refrigerate for several hours.
4. Stir chilled mixture and freeze according to instructions.