Lavender Ice Cream
                                              (Adapted from Bon Appetite)

Whisk 1 cup sugar and egg yolks in medium bowl until well blended and thick. Combine milk, cream, lavender, and 1/2 cup sugar in large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium-high heat until sugar dissolves and mixture comes to a simmer.

Gradually whisk into egg yolk mixture; return mixture to same pan. Stir custard over medium heat until thick enough to leave path on back of spoon when finger is drawn across, about 7 minutes (do not boil).
 
Strain custard into bowl; chill until cold, at least 2 hours. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours.