I don't remember the first time I sampled this pairing, but I do remember the second--a decadent coconut lavender ice cream bombe at Geronimo Restaurant in Santa Fe. The seemingly incongruous flavor choice is quite refreshing.
Lavender Ice Cream:
2 Cups milk
2/3 Cup cream
3 egg yolks
3/4 Cup sugar
1 Cup fresh lavender blossoms
Combine milk, cream and lavender flowers in a heavy saucepan.
Gently warm mixture on medium heat, until foamy.
In separate bowl, mix eggs until well blended and thick.
Add sugar to eggs, stirring well.
Strain milk/cream, to remove lavender blossoms, if desired.
Add 1/2 cup of warm milk/cream mixture to eggs, blend thoroughly.
Finally, add this egg mixture to the remaining milk/cream mixture to the pan.
Cool completely in refrigerator, before pouring into your favorite ice cream make
Recipe via BakeSpace
This delectable pairing can also be fashioned into a cocktail, as seen on CocoKelley.
P.S. For instant gratification, Snoqualmie Gourmet also has a delicious version of this flavor for purchase.