Peppermint Ice Cream
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Makes about 2 quarts (original recipe was too small so I doubled it)

Ingredients:
- 2 cups heavy cream (1 pint)
- 2 cups milk
- 1/2 cup sugar
- 6 lavender flowers or 1 cup fresh peppermint leaves (half of this may be ok)
- 4 eggs

Instructions:
1) Put cream, milk, sugar + leaves in med-high pot. Use wood spoon to bruise + crush herbs. Bring just to a boil.
2) Let sit 15 min to let flavors infuse. Strain to remove solids. Throw away leaves
3) Whisk eggs in a bowl. Then add some of the cream + whisk. Pour egg mixture into cream + whisk
4) Cook medium 8-10 min or until it thickens. Do not boil.
5) Put in bowl, cover + refrigerate until cold (30 min?)
6) Freeze in ice cream machine