This ice cream uses culinary lavender and vanilla bean to make a rich custard-style ice cream with a perfect balance of lavender and vanilla.
2 cups (480 mL) half and half
2 cups (480 mL) heavy cream
1 cup (225 g) granulated sugar, divided (1/2 cup + 1/2 cup)
a pinch of salt
1 whole vanilla bean, halved and seeds scraped
2 tsp culinary lavender
5 large egg yolks