Honey Lavender Ice Cream

• 2 cups Heavy Cream
• 1 cup Half & Half
• 2/3 cup Honey
• 2 tablespoons Dried edible lavender flowers
• 2 eggs
• 1/8 teaspoon salt

1. Bring cream, half & 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. Cover and let steep, 30 minutes.
3. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
4. Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. 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 175u0b0F on thermometer, about 5 minutes (do not let boil).
5. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
6. Pour chilled mix into an ice cream maker and turn on machine. When finished, transfer to a storage container and freeze until firm, about 4 hours

heavy cream, honey, edible lavender flowers, eggs, salt

Taken from food52.com/recipes/18749-honey-lavender-ice-cream (may not work)