Lavender Ice Cream

Infuse the Cream: In a heavy 2-quart saucepan, combine the heavy cream, half-and-half, honey, and dried lavender flowers. Heat over medium heat, stirring occasionally, until the cream just begins to bubble around the edges. Remove from heat, cover, and let steep for 30 minutes to allow the lavender to fully infuse the cream.

Strain and Reheat: Strain the infused cream mixture through a fine-mesh sieve into a bowl, discarding the lavender flowers. Rinse the saucepan and return the strained cream mixture to it. Heat over medium heat until it is hot but not boiling, approximately 5 minutes.

Temper the Eggs: In a separate bowl, whisk together the eggs and salt until well combined. Gradually whisk in 1 cup of the hot cream mixture in a slow, steady stream to temper the eggs, preventing them from scrambling.

Create the Custard: Pour the tempered egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 175°F (80°C) on an instant-read thermometer. This should take about 5 minutes. Be patient and stir continuously to avoid scorching.

Cool and Chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles. Let it cool completely at room temperature, stirring occasionally to prevent a skin from forming, about 15 minutes. Once cooled, cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.

Churn and Freeze: Freeze the chilled custard in an ice cream maker according to the manufacturer's instructions, usually around 20 minutes. The ice cream should be soft-serve consistency. Transfer the ice cream to an airtight container and place it in the freezer to firm up for at least 2 hours before serving. This allows the ice cream to develop a richer, more scoopable texture.