Chicago Tribune

minutes Yield: 10-12 servings

1. Heat milk and cream in medium saucepan over medium heat until just about to boil. Turn off heat and stir in 2 tablespoons of the lavender flowers. Let steep 20 minutes. Whisk egg yolks with honey until smooth in small bowl. Whisk about 1/4 cup of the milk into egg mixture. Pour egg mixture back into milk and whisk well. 2. Return saucepan to stove; heat over low heat, whisking constantly, just until custard thickens, do not allow to boil. Pour mixture through fine mesh strainer into a large bowl. Let cool completely. Pour into ice cream maker and freeze according to manufacturer's instructions. To serve, sprinkle remaining lavender flowers over ice cream.

Nutrition information per serving: Calories ...... 364 Fat ............ 24 g Cholesterol .. 220 mg Sodium ...... 40 mg Carbohydrates .. 38 g Protein ......... 4 g