Lavender Honey Ice Cream

Heat heavy cream half-and-half honey and lavender flowers in a heavy 2-quart saucepan stirring occasionally until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.

Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot about 5 minutes.

Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.

Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat stirring constantly with a wooden spoon until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer about 5 minutes.

Pour custard through a fine-mesh sieve into a bowl. Let cool completely stirring occasionally about 15 minutes. Chill covered for at least 3 hours.

Freeze custard in an ice cream maker according to manufacturer's instructions about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.