Lady Elaine's ylang  ylang chocolates reminded me of another recipe for lavender ice-cream.  I got this one from 'Witch in the Kitchen', Titania's book of magical feasts.  You'll need

3 bowls
4 egg whites
4 egg yolks
1 cup superfine sugar
1 3/4 cup heavy cream
1/2 handful lavender flowers, maybe more for decoration
2 tbsp kirsch or brandy.

3 days before you make the ice-cream combine the sugar and lavender flowers in a sealed jar.  Gently shake once a day.

Day of ice-cream making...

1.  whip egg whites until stiff in bowl 1
2.  whip cream until thick in bowl 2
3. whip egg yolks and sugar mixture until mixture is pale and fluffy
hint:  I do these steps in the above order so I don't have to change the beaters.

4. With a metal spoon, gently combine all 3 ingredients together in a bowl with a cover or the container you want to freeze the ice-cream in.  When all mixed, add the liquer and gently stir in.  You don't need to add more than 2 tbsp, but you need the liquer to freeze the cream without crystalizing it.  Put into freezer overnight or 8 hours.  You don't need to stir it anymore.
Served with angel food cake is really nice.

sounds delightful!!!!