Lavender ice cream

What a great find! I had accumulated some spices over the last year and among them these packages of French lavender I decided to use. After some research I found a honey lavender recipe by Martha Stwart and a lemon lavender by Emeryl Lagasse, and I chose the latter with excellent results:
http://www.foodnetwork.com/recipes/emeril-lagasse/fresh-lemon-and-lavender-ice-cream-recipe/index.html
Following which I proceeded to boil in a saucepan the zest of a lemon and an orange, half a cup of fresh lavender (=2 packages), 2 cups of whole milk and 2 cups of heavy milk, then I let it steep for 20 minutes and strained it. I whisked in a bowl 8 egg yolks and 3/4 of granulated sugar, whisking 1 cup of the hot cream in it, and then mixed it quite well. Slowly I started adding the egg mixture into the hot cream mixture, cooking for 4 minutes. I removed it from the heat and let it cool in the refrigerator for 2 hours. Then I put it in the ice cream maker for 25 minutes and served it with blueberries, cherries and a touch of honey.

A complex and delicious taste, which I found a little bit too tart, bitter or floral at first, but with the passing of the hours and days turned into such an experience as biting purple clouds announcing summer storm.