3. Lavender Honey Ice Cream
**Ingredients:** - 2 cups heavy cream - 1 cup whole milk - 1/3 cup honey - 2 tablespoons dried edible lavender flowers - 2 egg yolks
**Instructions:** 1. In a saucepan, combine heavy cream, whole milk, honey, and lavender flowers. Heat over medium heat until the mixture is hot but not boiling. 2. In a separate bowl, whisk the egg yolks. 3. Gradually temper the hot cream mixture into the egg yolks by adding a small amount of cream at a time, whisking constantly. 4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. 5. Strain the mixture to remove lavender flowers and chill in the refrigerator for at least 4 hours. 6. Churn in an ice cream maker according to the manufacturer's instructions.
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