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1
Yields 1 1/2 quarts of ice cream.
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2
Prep ice cream bowl according to manufacturer's instructions, putting it in the freezer the night before if the bowl requires long term freezing.
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3
In a large bowl, whisk together egg yolks and sugar until light yellow and a smooth consistency. Set aside.
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4
In a large saucepan over medium-high heat, stir together cream, milk and vanilla until just simmering. Turn off heat, and pour lavender buds into the milk mixture. Cover the pan and let the mixture steep for about 5-7 minutes. Strain milk into a bowl through a fine mesh strainer to remove buds. Throw away buds.
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5
Gently temper the egg/sugar mixture by whisking in 1/4 cup at a time of the heated milk/cream mixture. When all of the milk/cream has been whisked into the egg mixture, return it all to the saucepan and heat and whisk until it reaches a slight simmer. Pour the whole mixture into a large bowl, cover the bowl and refrigerate for at least two hours, or overnight.
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6
Before putting mixture into ice cream maker, gently whisk in some purple food dye to desired lavender color. Then pour the mixture into the prepared ice cream maker and freeze according to ice cream maker's instructions, about 20 minutes or so depending on manufacturer and model.
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7
During the last 30 seconds of mixing, pour in the 1/4 cup of honey and allow it to swirl into the ice cream.
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8
Devour immediately or put into a freezer safe container and freeze to harden, about 2 hours. Then devour, drizzling additional honey over the top if desired.
