1. Bring cream, milk, honey, and lavender just to a boil (150 degrees on a candy thermometer) in a 2-quart heavy saucepan over moderate heat. Stir occasionally, remove pan from heat, and let the mixture steep, covered, for 30 minutes to an hour. 2. Pour mixture through a sieve into a bowl, apply pressure to the lavender buds to release all the liquid and then discard the lavender. Reheat over moderate heat until hot (150 degrees). 3. Remove pan from heat for a moment and whisk eggs and salt in a small bowl (the cream mix will rewarm quickly and I find it best to take it off the heat to avoid ruining the ice cream). 4. Add 1/2 cup hot cream mixture (to the eggs/salt) in a slow stream, whisking constantly. Return cream mix to medium-low heat, whisk the egg/cream mix back into the saucepan, and STIR CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil). 5. Pour through a sieve into a medium bowl and cool completely in the fridge (at least 3 hours). 6. Freeze in an ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. 7. Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the custard that will sit in the "bath"). Stir frequently. ---------------------------------------------------------------------------
Nutrition
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