Lavender-Blueberry Ice Cream

I have never had such an amazing ice cream like this! I love how it brings the feel that you are actually tasting spring and summer. Elegant and simple goes well with pies, cakes, or alone.

Ingredients
4 fresh or dried lavender flowers
1 cup milk
1/2 cup sugar
6 large egg yolks, lightly beaten
1/2 cup heavy cream
1/2 cup cold creme fraiche
1 cup bluberries, pureed in a blender and pressed through a sieve
2 teaspoons vanilla extract

Place lavender and milk in a small saucepan. Bring to a simmer, remove from heat and allow to rest for 30 minutes.
Whisk sugar and egg yolks together in a heavy saucepan or the top of a double broiler. Whisk in the lavender-infused milk and the cream. Cook, stirring constantly, over medium heat, or over water in a double broiler, about 5 minutes, until thickeneed enough to coat the back of a spoon. Take care not to let simmer or eggs will curdle. Remove from heat and cool to room temperature.
Transfer to a metal bowl, cover with a piece of plastic wrap placed on the surface, and refrigerate until cold. strain to remove lavender. Fold in the creme fraiche, blueberry puree and vanilla. Place in an ice cream maker and churn according to the manufacturer's directions. Serve at once or place in container and freeze until firm. Use within 2 days.