Profiteroles with Honey Lavender Ice Cream

• 1 1/2 cups heavy cream
• 1/2 cup half-and-half
• 1 tablespoon dried lavender leaves (pesticide-free)
• 5 large egg yolks
• 5 tablespoons honey
• 1 tablespoon Benedictine liqueur
• 3/4 stick unsalted butter, cut into pieces
• 1 cup water
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour
• 4 large eggs
• Special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip
• confectioners sugar
• chocolate sauce or warm honey

1. Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan.
2. Pour through a fine sieve into a measuring cup.
3. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
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).
5. Pour custard through a fine sieve into a clean bowl and cool.
6. Chill, covered, until cold, at least 2 hours.
7. Freeze custard in an ice-cream maker.
8. Transfer to an airtight container and put in freezer to harden.
9. Preheat oven to 400F.
10. Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted.
11. Reduce heat to moderate and add flour all at once, stirring.
12. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute.
13. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
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.
15. Bake profiteroles in upper third of oven 10 minutes.
16. Reduce temperature to 300F and continue to bake until outside of puffs are crisp and golden, about 15 minutes.
17. Transfer profiteroles on baking sheet to a rack to cool.
18. Increase oven temperature to 400F and make another batch in same manner.
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).
20. Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.

heavy cream, lavender leaves, egg yolks, honey, liqueur, unsalted butter, water, sugar, salt, flour, eggs, parchment paper, confectioners sugar, chocolate sauce

Taken from www.epicurious.com/recipes/food/views/profiteroles-with-honey-lavender-ice-cream-103082 (may not work)