Blueberry Lavender Ice Cream

Directions

1. Simmer the blueberries in the maple syrup until they burst, then puree. Scald the cream with half the sugar and the lavender sprigs.
2. In a separate bowl whip the egg yolks with the remaining 1 cup sugar until the mixture turns pale yellow. Strain the scalded cream, and slowly add it as you continue to whip the sugar and egg mixture.
3. Transfer the mixture to a double boiler and cook until it thickens and coats the back of a spoon, stirring often. remove from the double boiler; put in a bowl and stir in the blueberry puree, and refrigerate overnight.
4. Freeze according to your ice cream manufacture's directions. Harden 24 hours before serving.