Preparation

• In a saucepan, combine 1 1/2 cups of whole milk, 1/2 cup of heavy cream, 1/2 cup of honey, and 1/4 cup of dried lavender buds.
• Heat over medium heat until the mixture is just simmering.
• Once simmering, remove the pan from the heat and let the lavender steep in the mixture for 20 minutes.
• After steeping, strain the lavender out using a fine mesh sieve and return the infused milk mixture to the pan.
• In a separate bowl, whisk together the 5 large egg yolks and 1/2 cup of granulated sugar until the mixture is pale and thick.
• Gradually whisk the warm milk mixture into the egg yolks.
• Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (approximately 5-7 minutes).
• Stir in 1 teaspoon of vanilla extract and, if desired, a few drops of purple food coloring.
• Strain the custard into a clean bowl for clarity and allow it to cool.
• Cover and refrigerate for at least 4 hours or ideally overnight.
• Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
• Transfer the churned ice cream into a container and freeze for at least 2 hours to firm up before serving.