Make ice cream: Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
Make profiteroles: Preheat oven to 400°F.
Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.
Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.
Cooks' notes: Custard can be chilled up to 24 hours. Ice cream may be made 2 weeks ahead. Profiteroles may be made 1 day ahead and recrisped in a 350°F oven about 5 minutes, or 1 month ahead and frozen in an airtight container (recrisp as above).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	453.99 Kcal (1901 kJ)
Calories from fat	293.56 Kcal
		% Daily Value*
Total Fat	32.62g	50%
Cholesterol	357.93mg	119%
Sodium	179.94mg	7%
Potassium	181.46mg	4%
Total Carbs	30.15g	10%
Sugars	15.79g	63%
Dietary Fiber	0.47g	2%
Protein	12.66g	25%
Vitamin C	0.7mg	1%
Vitamin A	0.1mg	5%
Iron	1.7mg	9%
Calcium	93.5mg	9%

Amount Per 100 g
Calories	210.33 Kcal (881 kJ)
Calories from fat	136 Kcal
		% Daily Value*
Total Fat	15.11g	50%
Cholesterol	165.83mg	119%
Sodium	83.36mg	7%
Potassium	84.07mg	4%
Total Carbs	13.97g	10%
Sugars	7.31g	63%
Dietary Fiber	0.22g	2%
Protein	5.86g	25%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	5%
Iron	0.8mg	9%
Calcium	43.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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