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I am sorry this isn't a low cal desert and so should be saved for a special occasion. If you don't have an Ice cream maker you can pour this into a shallow pan and freeze it. But it will be very dense and you could use it as a rich and creamy topping for fresh fruit. Add the honey to the cream in a sauce pan stir in the lavender leaves. Scald the cream (bring it to a near boil but not boiling over) Stirring as the cream is heating. If you want a strong lavender flavor refrigerate the mixture overnight to infuse the cream with a stronger flavor then reheat the next day Strain the cream through a sieve. Beat the egg yolks (If you have concerns about Salmonella you can use Pasteurized eggs). Add the hot cream to the egg yolks. You must temper the egg yolks (unless you want sweet scrambled eggs). To temper the yolks pour a little of the hot cream into the yolks and stir till it is all combined. Add more of the hot cream and stir. then add the yolk mixture back into the hot cream. Using a wooden spoon stir the mixture as you heat it. You are going to heat it until it "coats the back of the spoon" (nappe). What is meant by that is if you draw your finger across the back of the spoon the mixture stays as two separate portions and doesn't run together. Strain the mixture again (in case you scrambled any of the eggs it will keep that from your ice cream). Let the mixture cool and then pour it into your ice cream maker. You can add a few chopped blossoms at this point to add a touch of color and flavor to the ice cream. Enjoy
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