Instructions: In a medium saucepan, combine milk and lavender. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium heat.

Add half of the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

Remove from heat and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice water bath and let stand, stirring frequently, until chilled. Freeze in an ice-cream maker according to manufacturers instructions.

Makes about 1 quart.

VARIATIONS: Choose the herbs youd like to work with, keeping these two things in mind: First, the amount of herb or spice you use will depend on its flavor and intensity. (Cinnamon has a strong flavor, so youd use less than sage, for example, which is milder.) And second, the longer the herb or spice steeps in the milk, the stronger the flavor of the ice cream will be. For cinnamon ice cream, substitute 6 sticks of cinnamon for the lavender, and let milk steep overnight. When reheating the milk, sift in 1 teaspoon ground cinnamon.

Cuisine: "Mexican"

Yield: 1 quart

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