Heat this on medium low for 5 minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for 4 hours.
Freeze and churn according to your ice-cream maker’s instructions.
If you taste the custard before churning and find it’s not sweet enough for you, I suggest sweetening it more with sugar rather then honey as honey’s strong flavor can overpower the lavender.
Honey lavender ice cream | www.homesicktexan.com