Yield: 1 quart

Method:

Combine the milk, cream, honey, and lavender in a medium sauce pot over medium heat. Bring just to a boil and turn off the heat. In a mixing bowl, whisk together the sugar, egg yolks, and salt. Whisking constantly, slowly add about a third of the hot cream to the egg mixture. Combine the resulting mixture with the remaining cream in the sauce pot. Return to the stovetop and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon. Strain through a fine-mesh strainer. Refrigerate the custard overnight.

Process in an ice cream machine according to the manufacturer’s directions. Freeze until serving.