2 ½cupsmilk (the higher the fat content, the smoother and creamier the ice cream)
2 ½cupsheavy cream
2-3tbspdried edible lavender
Whisk eggs and add milk, cream, honey, and lavender. Place on stove over medium-high heat, stirring to dissolve honey. When the mixture just begins to steam and simmer, remove from heat and cover. Let steep for 30 minutes.
Once steeped, strain through a fine-mesh strainer to remove all lavender bits. Cover and chill until completely cold. This may take up to eight hours.
Once chilled, freeze according to the manufacturer’s instructions. My ice cream freezer takes 30 minutes.
Eat immediately for a soft-serve style or freeze in a deep freezer for two hours for a harder freeze.