3/4 cup honey
1 teaspoon dried lavender placed in a tea ball or gause
1 cup half and half
2 cups heavy cream
7 egg yolks
Pour the half and half and the cream into a heavy sauce pan. Add the lavender to this mixture and warm for about 5 mins. Remove the lavender flowers. Whisk the egg yolks in a bowl until they are frothy. Slowly pour the about half of the warm cream into the mixture of egg yolks as you whisk continuously. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stirring constantly) for about 5 minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker.