In small saucepan add water and sugar, stir to combine.

With thumb and fore finger, pull and squeeze lavender flowers into the pot. Heat on medium stirring continuously.

Lower heat to simmer and reduce until mix is ‘syrupy’. If you go too long it will thicken and start to stick to the pot. (see notes)

Let lavender mix cool but not harden. Add a tad more hot water if it starts to go hard and sticky if that is the case. You want to be able to add cooled syrup to the milk mixture.

Whisk 3 fresh eggs in a large bowl for a few minutes.

Add got milk. Whisk together for another minute until well mixed.

Gradually add the cooled lavender syrup. You can add some of the hardened lavender candy as well.

Add mix to your ice cream maker and churn according to instructions.

Ice cream may be eaten immediately as soft serve or transferred to freezer for hardening and later consumption.