Honey Lavender Ice Cream

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup skim milk
• 12 cup honey (use a mild variety, can use more or less)
• 2 tablespoons dried lavender flowers (edible flowers, they're available at Penzeys)
• 2 large eggs
• 18 teaspoon salt (if you don't have 1/8 tsp, use 1/4 tsp and remove half the salt)

1. Bring cream, milk, honey, and lavender just to a boil (150 degrees on a candy thermometer) in a 2-quart heavy saucepan over moderate heat.
2. Stir occasionally, remove pan from heat, and let the mixture steep, covered, for 30 minutes to an hour.
3. Pour mixture through a sieve into a bowl, apply pressure to the lavender buds to release all the liquid and then discard the lavender.
4. Reheat over moderate heat until hot (150 degrees).
5. Remove pan from heat for a moment and whisk eggs and salt in a small bowl (the cream mix will rewarm quickly and I find it best to take it off the heat to avoid ruining the ice cream).
6. Add 1/2 cup hot cream mixture (to the eggs/salt) in a slow stream, whisking constantly.
7. Return cream mix to medium-low heat, whisk the egg/cream mix back into the saucepan, and STIR CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
8. Pour through a sieve into a medium bowl and cool completely in the fridge (at least 3 hours).
9. Freeze in an ice cream maker.
10. Transfer ice cream to an airtight container and put in freezer to harden.
11. Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the custard that will sit in the "bath").
12. Stir frequently.

heavy cream, milk, milk, honey, dried lavender flowers, eggs, salt

Taken from www.food.com/recipe/honey-lavender-ice-cream-285739 (may not work)