Ice Cream Preparation

• Heat together in a medium saucepan 1 cup of heavy cream, 2 cups of half-and-half, and ½ cup of honey over medium heat until warm but not boiling, about 5 minutes.
• In a separate bowl, whisk 2 egg yolks until they lighten in color, about 1 minute.
• Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking continuously to temper them.
• Pour the tempered yolk mixture back into the saucepan with the remaining cream, add ¼ teaspoon of salt and ½ teaspoon of culinary lavender, stirring constantly for about 10 minutes until thickened.
• Strain the mixture through a fine mesh sieve into a large bowl to remove lavender flowers and let cool.
• Stir in 1 tablespoon of lemon juice and ½ tablespoon of lemon zest until fully incorporated.
• Cover with plastic wrap and refrigerate for several hours or overnight.
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until smooth, about 20-25 minutes.
• Transfer to an airtight container, smooth the top, cover tightly and freeze for at least 4 hours or until firm.