Honey Lavender Ice Cream

• 1 cup heavy cream
• 2 cups half-and-half
• 2 tablespoons dried edible lavender flowers
• 1/2 cup light honey
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt

1. Cook the half-and-half and cream on medium heat until warm, do not let it come to a boil. Turn off the heat, add the lavender to the pot, cover and let steep for half an hour.
2. After flours have steeped, strain the liquid and discard the flowers. Add to the liquid the honey and heat on medium low until honey has dissolved. Again, do not let liquid come to a boil!
3. Beat the egg yolks with the vanilla, lemon juice, lemon zest and salt. Stir into the eggs 1/2 cup of the warm liquid and then add eggs to the pot.
4. Heat this on medium low for five minutes or until it gets slightly thick. You'll know it's ready when it coats the back of your spoon. Cool in the refrigerator for four hours.
5. Freeze and churn according to your ice-cream maker's instructions.
6. Note: If you taste the custard before churning and find it's not sweet enough for you, I suggest sweetening it more with sugar rather then honey as honey's strong flavor can overpower the lavender.

heavy cream, edible lavender flowers, light honey, egg yolks, vanilla, lemon juice, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/honey-lavender-ice-cream-50087073 (may not work)