Step 1: Infuse the Milk
In a medium saucepan, combine milk, half of the cream, and sugar. Stir in the dried lavender and bring to a gentle simmer over medium heat. Once it starts to steam (not boil), remove from heat, cover, and let steep for 15–20 minutes.

Step 2: Temper the Egg Yolks
In a bowl, whisk the egg yolks until smooth. Slowly pour a ladle of the warm lavender milk into the yolks while whisking to prevent curdling. Continue adding until the yolks are tempered.

Step 3: Cook the Custard
Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon (around 170°F or 77°C).

Step 4: Strain and Chill
Remove from heat and strain the mixture into a clean bowl to remove lavender buds. Stir in the remaining cream and vanilla extract (or rose water, if using). Add food coloring if desired. Let cool at room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 5: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes. Once it reaches soft-serve consistency, transfer to a freezer-safe container and freeze for 2–4 hours until firm.