Recipe

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• 2 cup heavy cream
• 1 cup half-and-half
• 3/4 cup mild honey
• 2 tbsp dried edible lavender flowers
• 2 large eggs
• 1/8 tsp salt

• 1 Special equipment: a candy or instant-read thermometer, an ice cream maker
• 2 Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat.
• 3 Let steep, covered, 30 minutes.
• 4 Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender.
• 5 Return mixture to cleaned saucepan and heat over moderate heat until hot.
• 6 Whisk together egg and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
• 7 our into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick ehough to coat back of spoon and registers 170 to 175 degrees F on thermometer, about 5 minutes (do not let boil).
• 8 Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
• 9 Chill, covered, until cold, at least 3 hours.
• 10 Freeze custard in ice cream maker.
• 11 Transfer ice cream to an airtight container and put in freezer to harden.