Ingredients

2/3 cup honey
2 teaspoons dried lavender flowers
1 cup whole or 2 percent milk
2 cups heavy cream
4 egg yolks
1/4 teaspoon coarse salt
2 cups chopped Pine-Nut Lavender Brittle (recipe follows)

In a small saucepan, bring honey and lavender to a simmer over medium heat. Pour through a strainer into a medium bowl and cool slightly.
In a medium saucepan, bring milk and cream just to a simmer. Meanwhile, whisk together cooled honey, egg yolks and salt; slowly whisk in 1/4 cup of the hot milk mixture. Whisk egg mixture into remaining milk in saucepan. Cook over medium-low heat, whisking, until mixture is thick enough to coat the back of a spoon, about 8 to 10 minutes.
Pour into ice-cream canister and chill in freezer 30 to 45 minutes until cold, stirring every 15 minutes. Freeze according to your ice-cream maker's directions; just before ice cream is solid, mix in brittle. Serve immediately or store in freezer. Makes about 1 quart.

Pine Nut-Lavender Brittle

1 1/2 cups sugar
1/3 cup light corn syrup
3 tablespoons water
1 1/2 cups pine nuts
1 tablespoon unsalted butter
3/4 teaspoon baking soda
1/2 teaspoon dried lavender flowers

Directions

Butter your largest cookie sheet, or a jellyroll pan, or a marble slab, and set aside. Butter a wide rubber spatula and set aside.

Mix sugar, corn syrup and water in a medium saucepan; cook over medium heat, stirring with a wooden spoon, until sugar dissolves. As this is happening, brush down sides of pan with a pastry brush dipped in water to keep crystals from forming. Add pine nuts and your candy thermometer; cook, stirring often to keep nuts from burning, to 300 F (hard-crack stage), about 15 minutes.

Remove from heat and stir in butter, baking soda and lavender until butter is melted. Working quickly, pour into the prepared pan and spread evenly with the buttered spatula. Let cool completely at room temperature and break into pieces; it's easiest to do this by lightly dropping the pan on the counter to break into big pieces, and then breaking by hand. Store in an airtight container. Makes about 1 1/2 pounds brittle.