2 cups cream
6 tablespoons sugar, divided into 2 equal batches
1/4 cup Texas honey
1 teaspoon dried lavender buds, available in bulk spice section
8 large egg yolks
In a saucepan over medium heat, scald milk, cream, half of sugar, and honey (do not boil; if using a candy thermometer, bring to a temperature of 180 degrees). Remove from heat, add lavender, cover, and let infuse for about 15 minutes. In a large bowl, briefly whisk together yolks and remaining sugar. Gradually whisk milk mixture into yolks.
Put in a saucepan and cook over medium-high to high heat, stirring rapidly with a heat-resistant rubber spatula, until mixture coats spatula or reaches 180 degrees on a candy thermometer; do this step as quickly as possible. Immediately strain mixture into a stainless-steel bowl and cool bowl in ice water for at least 20 minutes. Pour into an ice cream machine and follow manufacturer’s instructions. Makes 1 1/2 quarts.
