Honey Lavender Ice Cream

Honey Lavender Ice Cream

• 2 c. heavy cream
  
• 1 c. whole milk
  
• 1/2 c. Cox Honeyland's Clover Honey
  
• 1 tsp. dried culinary lavender
  
• 4 egg yolks

Heat cream, milk, honey, and lavender in a saucepan until it just begins to simmer. Strain to remove lavender. In a bowl, whisk egg yolks and gradually temper with the hot cream mixture. Return to the saucepan and cook until thickened. Cool, churn in an ice cream maker, and freeze until firm.