Lavender ice cream

Make an infusion by mixing the first 4 ingredients together in a bowl, cover and leave to stand in the refrigerator for 24 hours.
Make a custard by straining the infusion and heating to scalding point (just below boiling point).
In another bowl beat eggs, gradually adding in the sugar before slowly adding the scalded cream mixture, mixing well all the time.
Pour this custard into a saucepan and return to a low heat. Stir with a wooden spoon and continue cooking until custard coats the back of the spoon.
Remove from the heat and strain through a metal sieve.
Cool custard completely before freezing in an ice cream machine.
Spoon into a mould, cover and leave in freezer for at least 4 to 6 hours. To serve, unmould ice cream and decorate with fresh lavender flowers.