In a medium saucepan bring milk, cream, lavender sugar and extract to a boil. Set aside and let steep for 10 minutes.

Strain the mixture and put it back in the saucepan.

Whisk egg yolks with white granulated sugar.

Pour some of the hot milk mixture into the egg/sugar mixture whisking quickly to temper the eggs.

Scrape the tempered mixture back into the milk/cream and reheat stirring occasionally until the mixture thickens a bit, covering to the back of a wooden spoon.

Remove from heat and strain once more.

Cover with plastic wrap, making sure the wrap touches the top of the mixture.

Refrigerate for at lease 3 hours or over night.

Place in ice cream maker and follow manufacturers directions.

Heat Nutella briefly in the microwave (10 seconds) or in a small pan.

Transfer the ice cream to a container, swirl in the Nutella and place in freezer until it hardens.