Lavender Honey Ice Cream (with and without an ice cream maker)
1 1/2 cups heavy whipping cream
1/2 cup of whole milk
3 jumbo egg yolks
3 tablespoons sugar
1 cup of lavender honey (or your favorite honey)
1/4 cup lavender flowers
1 cup honey
In a bowl, whisk the eggs and sugar until they are a creamy color. In a separate saucepan, combine cream, milk and yolks, bringing almost to a boil, but do NOT boil. Pour a small amount of the cream mixture into the egg mixture while whisking. Add the egg mixture back into the cream mixture and stir. Continue stirring until thickened, but do NOT boil. Remove from heat and stir in lavender honey. Stir until completely dissolved and let cool. Pour into your ice cream maker and follow the manufacturer's directions.
If you do not have an ice cream maker: All you'll need is a bit of patience. Pour your custard mixture into a freezer-proof container and freeze for about half an hour. After half an hour, stir and return to the freezer. Continue the process every half hour until frozen. It usually takes 2-3 hours, but will take longer in very hot climates, in which case, you can lower your freezer's temperature by one notch for faster freezing while you are making the ice cream.
Simmer lavender flowers in honey over a double boiler for 1 hour.