Delicious and subtle. Much better then its competition, Martha’s Honey Lavender, which was much too sweet.
From Epicurious:
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
