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1
In a medium saucepan, combine the cream, milk, lemon zest, lavender flowers and honey. Heat to a bare simmer over medium heat, stirring frequently. Remove from the heat and cover. Set aside for 15 minutes.
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2
In a medium bowl, whisk the egg yolks. Slowly whisk the cream mixture into the yolks, then pour everything back into the saucepan.
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3
Heat the mixture over medium heat, stirring constantly and scraping the bottom as you stir. While the custard heats, stir in the salt and vanilla extract. If adding coloring, stir in a few drops at a time to reach your desired color (color will lighten approximately in half when churning).
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4
Gently cook until the mixture thickens enough to coat the back of a spatula or wooden spoon, about 4 minutes.
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5
Pour the custard through a fine-mesh strainer into a clean container. Place the container in an ice bath and stir the custard occasionally until it is cool, about 20 minutes. Cover and refrigerate for at least 3 hours or overnight.
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6
Churn custard in a frozen KitchenAid(R) Ice Cream Maker Attachment for Stand Mixers according to manufacturer directions. While churning the ice cream, place the container in which you will store the ice cream in the freezer to chill.
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7
After the ice cream has reached its desired consistency, place in the chilled storage container. Store the ice cream in the freezer until ready to serve.
