SERVES 6

This ice cream is best when made with true miel de lavande, French lavender honey from Provence, which is produced by bees that feed primarily on lavender blossoms, imparting a creamy texture and distinctive flavor and scent.

6 egg yolks
1⁄4 cup sugar
2 cups milk
5 tbsp. lavender honey

1. Beat egg yolks until thick and yellow, then slowly add sugar.

2. Scald milk, then pour into eggs and sugar in a thin stream, beating with a whisk. Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Cool and refrigerate until cold.

3. Pour into an ice cream maker and process according to manufacturer's directions. Keep ice cream frozen hard until use.