1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream
Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.
In a separate medium bowl, beat the egg yolks, then gradually add some of the warm milk mixture, whisking as you pour. Pour the warmed eggs back into the saucepan. Cook over low heat, stirring constantly until the custard is thick enough to coat the back of a spoon. Strain again into a bowl.
Set the bowl over a large bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled (3 hours or overnight).
Freeze in an ice cream machine according to the manufacturer's instructions.
Makes about 1 quart.