This sounds so delightfully delicious!
Lavender-Honey Ice Cream
Adapted from: 'The Best of Ice Cream Book'
2 cups whole milk
1/2 cup honey
1 to 1 1/2 teaspoons dried lavender blossoms
4 thin strips each orange and lemon zest
6 large egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 cups heavy cream, chilled
2 tablespoons fresh squeezed lemon juice
Step 1 - In a medium saucepan, combine the milk, honey, lavender, and zests. Bring the mixture to a simmer over medium heat, stirring to dissolve the honey. Remove the pan from the heat and allow the mixture to steep for 30 minutes. Strain the mixture through a fine sieve set over a medium bowl and set aside.
Step 2 - In the top of double boiler, whisk the yolks with the sugar and salt for 3 to 4 minutes or until pale yellow. Gradually whisk in the milk mixture. Place the top of double boiler over a pan of simmering (not boiling) water and cook, stirring constantly, for 8 to 10 minutes, or until the custard thickesn enough to coat the back of a spoon. Remover the custard from the water and stir in the cream, lemon juice and vanilla.
Step 3 - Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.
Makes about 1 1/2 quarts.