Add the milk and cream to a medium saucepan on low-to-medium heat. Stir gently until it starts foaming slightly around the edges. Turn off heat and add lavender buds (you can pinch them a bit to release the scent more), let sit for 15 minutes.
After the lavender is done infusing, strain into a bowl and then back into the saucepan. Heat on low-to-medium heat until it starts foaming slightly around the edges.
Whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles and the color becomes a light yellow. Set aside.
Next, slowly pour the hot milk mixture into the egg and sugar mixture, stirring constantly.
Pour mixture back into saucepan and continue cooking over low-to-medium heat until it has thickened slightly and coats the back of a spoon.
Pour the mixture through a fine strainer into a bowl to remove any chunks or rogue pieces of lavender. Cover and chill the gelato mixture.
Combine all in a small saucepan. Cook over medium heat for 10 -15 minutes until it is reduced to a sauce. Cool.
Lavender Blueberry Gelato
When it's cold, follow the instructions for your ice cream machine to make ice cream. In the last 5 minutes of preparation, add the blueberry compote.