1-Creating lavender ice cream at home: Begin by simmering 1 cup heavy cream and 2 cups half-and-half in a saucepan over medium heat until warm, but avoid letting it boil. Then, remove from heat, add 2 tablespoons dried edible lavender flowers, cover, and steep for 30 minutes to pull out the floral essence.

2-Strain and sweeten: Next, strain the mixture to remove the lavender flowers and keep the liquid smooth. Stir in 1/2 cup light honey and heat over medium-low until the honey dissolves, making sure not to boil the mix. In another bowl, beat 2 egg yolks with 1/2 teaspoon vanilla extract, 1 tablespoon freshly squeezed lemon juice, 1/2 tablespoon fresh lemon zest, and 1/4 teaspoon kosher salt until well combined.

3-Tempering and Cooking the Custard: Temper the egg mixture by slowly adding about 1/2 cup of the warm cream mix while stirring constantly to prevent curdling. Combine this back into the saucepan and cook on medium-low heat for about 5 minutes until it thickens enough to coat the back of a spoon.

4-Cool and freeze: After cooking, cool the custard in the refrigerator for 4 hours to set properly. Once chilled, freeze and churn according to your ice cream maker’s instructions. The whole process includes simmering and steeping for about 45 minutes, plus additional freezing time that varies by machine.