3/4 C. honey
1 tsp. dried lavender placed in a tea ball or gauze
1 C. half and half
2 C. heavy cream
7 egg yolks

Pour the half and half and the cream into a heavy sauce pan. Add the lavender to this mixture and warm for about 5 minutes. Remove the lavender flowers. Wisk the egg yolks in a bowl until they are frothy. Slowly pour the about half of the warm cream into the mixture of egg yolks as you wisk continuously. Combine the remainder of the yolk and cream mixture into the saucepan and continue to heat on low (stiring constantly) for about 5 minutes. Strain the mixture into a bowl and whisk in the honey. Chill the mixture and then freeze according to the instructions on your ice cream maker.