3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans (split and scraped)
1 1/4 cups granulated sugar + 2 Tablespoons
6 egg yolks
1 1/2 Tablespoons Dried Lavender
3/4 cup Georgia Pecans

Method of Preparation

On a baking sheet lightly toast Pecans at 375 and remove from oven. Toss in mixing bowl with 2 Tablespoons of sugar and return to oven for two minutes. Remove Pecans and cool. When cool lightly chop and reserve. In medium sauce pot add cream, milk, lavender and vanilla beans. In a medium mixing bowl whisk 1 1/4 cups sugar and egg yolks. Whisk until light pale in color. Oven medium heat bring cream mixture to a simmer. Remove from heat. Temper egg yolks with cream mixture. Return to sauce pot and continue to heat whisking constantly over low heat. Custard should not boil but should be tested with a spoon. Dip spoon in mixture and run finger through the back of it. When your finger leaves a trail it is done. Remove, strain and cool. Add Pecans to mixture once cool and prepare according to Ice cream machine directions.