Lavender honey ice cream

Method
Prep:10min  ›  Cook:15min  ›  Extra time:4hr5min  ›  Ready in:4hr30min 

1. Heat whipping cream, single cream, honey and lavender flowers in a heavy saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
2. Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
3. Whisk eggs and salt together in a bowl. Whisk in 250ml of the hot cream in a slow stream.
4. Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 80 C on an instant-read thermometer, about 5 minutes.
5. Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
6. Freeze the mixture in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.