Honey Lavender Ice Cream

1. 1

   Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat.

2. 2

   Let steep, covered, 30 minutes.

3. 3

   Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender.

4. 4

   Return mixture to cleaned saucepan and heat over moderate heat until hot.

5. 5

   Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.

6. 6

   Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175F on thermometer, about 5 minutes (do not let boil).

7. 7

   Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.

8. 8

   Chill, covered, until cold, at least 3 hours.

9. 9

   Freeze custard in ice cream maker.

10. 10

    Transfer ice cream to an airtight container and put in freezer to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.