INGREDIENTS:

• 2 cups heavy cream
• 2/3 cup mild honey
• 1 cup half-and-half
• 2 large eggs
• 1/8 teaspoon salt
• 2 tablespoons dried edible lavender flowers

INSTRUCTIONS:

• Add the cream, half-and-half, honey, and lavender to a 2-quart heavy saucepan. Put the saucepan over medium-low heat and carefully stir the mixture occasionally. Remove the saucepan from the medium-low heat and allow it to cool for 30 minutes.
• Use a mesh sieve to strain the cream mixture into a bowl. Throw away the lavender. Put the mixture back into the clean pot and heat it over medium-low heat until it’s hot.
• In a big bowl, whisk the eggs and salt together. Then, slowly add 1 cup of the hot cream mixture while whisking. Pour it carefully into the hot cream mixture that’s still in the pot, and cook it over low to medium heat.
• Use a wooden spoon to stir the mixture until it gets thick enough to coat the back of the spoon and the thermometer reads 170 to 175°F. This should take about 5 minutes. (Do not let it boil.)
• Using a sieve, pour the custard into a clean bowl. Let it cool completely, stirring occasionally. Set aside, lidded, for at least three hours until cold.
• Make the custard freeze using an ice cream maker. Place it in an airtight container and freeze it in a refrigerator.