Whisk eggs and sugar in a medium sized bowl until well combined and pale. Set aside.
Heat milk and cream in a large saucepan until simmering then remove from heat.
Scoop out a cup of the milk and slowly pour into the yolks, all the while whisking.
Pour yolks, vanilla and lavender into the saucepan of milk and resume heating on a medium heat. Heat until the mixture thickens and coats the back of a spoon. Don't allow the milk to boil as the egg yolks will scramble.
Place mixture in an airtight container and allow to cool completely. Preferable leave to cool overnight so as to infuse more lavender flavour into your ice cream.
Strain ice cream base and then churn in your ice cream machine. Scoop ice cream into an airtight container and allow to harden in the freezer for 2-3 hours.
