Fresh Lemon And Lavender Ice Cream With Almond Butter Cookies

Directions

1. In a saucepan, combine lemon zest, lavender, lowfat milk and cream. Bring to a boil. Steep for 20 min. Strain.
2. Whisk the egg yolks and sugar together. Whisk 1 c. of the warm cream into the egg mix. Mix thoroughly. In a steady stream, slowly add in the egg mix to the warm cream mix. Continue to cook for 4 min, stirring occasionally. Remove from the heat and cold completely.
3. Strain the mix. Add in the mix to the electric ice cream maker. Process according to manufacturers directions. (Makes 1 qt)
4. To serve: Place a couple of scoops of ice cream in each cool martini glass. Place each glass on a small plate. Place a couple of cookies on the plate. Garnish with a slice of fresh lemon and a couple sprigs of lavender.