the sprigs of lavender in a pan with the cream
and half and half. Heat until just below boiling,
remove from heat, and leave lavender to infuse
for 1 to 2 hours.
beat the egg yolks and mix in some of the warm
cream. Return to the pan of cream with the lavender
sprigs. Stirring constantly, heat until you
have a light custard that coats the back of
the spoon. Warm the lavender honey, remove the
lavender sprigs, and stir into the custard.
the custard well, then process the mixture in
an ice cream machine and freeze. Serve garnished
with a sprig of lavender.
A Taste of Provence