Lavender Ice Cream
Combine the dried lavender flowers and about half of the sugar to a blender or food processor and grind the lavender flowers finely. Add the lavender sugar, milk and lavender oil to a saucepan and heat until the sugar has dissolved. Beat the egg yolks with the remaining sugar until light and fluffy. Slowly stream in the hot milk and continue beating until smooth. Beat the whipping cream until stiff and fold into the milk mixture. Process the mixture in an ice cream maker according to the manufacturer's instructions. Alternatively, freeze the mixture for several hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming.
Scoop the ice cream into small bowls, garnish with dried lavender flowers and serve.