Lavender Honey Ice Cream

In a medium saucepan, combine milk, heavy cream, honey, salt and dried lavender. Bring mixture to simmer until honey is dissolved. Remove from heat and set aside.

Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.

Strain custard into another medium bowl, let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.

Process custard and food coloring in an ice cream maker and churn according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.

Makes about 1 quart.