Cover and refrigerate overnight. Cover remove from the heat and let sit for 1 hour. Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Cool quickly by placing pan in a bowl of ice water. Remove from the heat.
Beat the egg yolks and sugar together in large bowl. Discard the lavender buds. Let steep for 30 minutes. The finished ice cream will be of soft serve consistency and will need to be placed into a covered air tight container to further set up preferably overnight. Scoop out a cup of the milk and slowly pour into the yolks all the while whisking.
Remove from the heat. Heat heavy cream half and half honey and lavender flowers in a heavy 2 quart saucepan stirring occasionally until cream just starts to bubble. Stir in whipping cream. Add the remaining 1 cup of cold cream to the lavender infused cream. Remove from heat and cover.
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Allow it to rest at room temperature for 15 minutes. In a medium saucepan mix 1 cup of the cream with the milk sugar and a pinch of salt. Pour the chilled cream and lavender mixture through a fine mesh sieve into a mixing bowl. Pour yolks vanilla and lavender into the saucepan of milk and resume heating on a medium heat. Heat the mixture over low heat whisking constantly until the mixture thickens and can coat the back of a spoon 7 to 10 minutes.
Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat stirring constantly with a wooden spoon until thick enough to coat back of spoon and registers 170 to 175 f on. If it is not chilled all the way then sit the bowl of cream over a larger bowl of ice chips and stir it until it is nice and cold. Heat milk and cream in a large saucepan until simmering then remove from heat. Add the fully chilled lavender ice cream mixture to your ice cream maker then turn it on or hand crank depending on your model.
Step 2 strain cream mixture into a bowl using a fine mesh sieve. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160 about 12 minutes. Set saucepan in ice and stir mixture for 5 10 minutes. Step 2 strain cream mixture into a bowl using a fine mesh sieve. Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon.
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Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160 about 12 minutes. Cover and refrigerate overnight.
