Lavender-Honey Ice Cream - cooking recipe

Ingredients

3/4 cup honey
1 sprig lavender
1 cup half-and-half
2 cups whipping cream
6 egg yolks

Preparation

Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
Break up yolks in a bowl, then whisk in some of the hot cream.
Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
Strain nto a covered container and blend in honey (discard the lavender).
Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.