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1
Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan.
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2
Pour through a fine sieve into a measuring cup.
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3
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
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4
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175F (do not let boil).
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5
Pour custard through a fine sieve into a clean bowl and cool.
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6
Chill, covered, until cold, at least 2 hours.
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7
Freeze custard in an ice-cream maker.
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8
Transfer to an airtight container and put in freezer to harden.
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9
Preheat oven to 400F.
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10
Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted.
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11
Reduce heat to moderate and add flour all at once, stirring.
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12
Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute.
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13
Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
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14
Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet.
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15
Bake profiteroles in upper third of oven 10 minutes.
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16
Reduce temperature to 300F and continue to bake until outside of puffs are crisp and golden, about 15 minutes.
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17
Transfer profiteroles on baking sheet to a rack to cool.
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18
Increase oven temperature to 400F and make another batch in same manner.
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19
Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag).
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20
Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.
