The Perfect Summer Treat

Method

1. Combine the creams, honey and lavender in a medium saucepan and warm over medium-low flame to just below boiling. Using a wooden spoon, stir the mixture while it's heating. Do not boil the mixture as it will curdle.
2. Turn off burner and let the mixture steep for 30 minutes.

1. Using a fine mesh strainer, strain the steeped mixture into a bowl. Clean the original saucepan and pour the strained mixture back in. There should not be any lavender flower buds left in the mixture.
2. Whisk the eggs and salt in a small bowl.
3. Slowly add a 1/2 cup of the warm mixture to the whisked eggs to bring them up to temperature.
4. Add the egg mixture back to the saucepan and warm it over a medium-low flame until it nicely coats a wooden spoon. Stir the mixture every 30 seconds while warming and then constantly when it begins to thicken.
5. Once thickened, pour the mixture into a heat safe bowl. Cover the bowl and refrigerate overnight until chilled.
6. If needed sooner, you may speed up the cooling process by placing the covered bowl into a larger bowl filled with ice and then refrigerate.

1. Stir the chilled mixture and pour into an ice cream maker. Follow the manufacturer instructions to freeze the ice cream.
2. Place ice cream into a freezer safe container with plastic wrap placed directly on the ice cream to discourage ice crystals from forming.
3. Freeze container for at least an hour and serve.