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"  2 cups heavy cream 1 cup half-and-half 2/3 cup honey 1 1/2 tablespoons dried lavender 2 large eggs 1/8 teaspoon salt Bring cream, half-and-half, honey, and lavender to a boil in a 2-quart saucepan over medium, stirring occasionally, remove pan from heat. Let steep, covered, 30 minutes. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot. Whisk together eggs and salt in a large bowl, add 1 cup hot cream mixture in a slow stream, whisking. 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, about 5 minutes (do not let boil). Pour custard through sieve into another bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to a container and place in freezer to firm. Via  "^^<http://www.w3.org/2001/XMLSchema#string>
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