Put the lavender flowers with a part of the sugar in a blender or mix with a magic wand until the lavender flowers are ground to dust. This usually doesn’t go completely and there will be something like ‘husks’ left over, so strain the sugar-lavender mixture again. In a bowl, whisk together lavender sugar and milk until sugar is completely dissolved.
In a second bowl, whisk together egg yolks and cream until well combined.
Pour the mixtures together, mix again and freeze in the ice cream maker.
Actually, the ice cream is an ideal ending to an asparagus dinner, but it also tastes great in the winter and I just noticed that a fellow user asked if there really was lavender ice cream. You can get dried lavender flowers either at a well-stocked spice store or at the drugstore. If you want to take the trouble, you can also dry lavender yourself.