Jersey Milk and Honey Ice Cream with Lavender

In a saucepan, combine the Jersey milk, Jersey cream, and lavender buds. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.

Remove from heat, cover, and let steep for 30 minutes to infuse the lavender flavor.

While the milk mixture is steeping, whisk together the egg yolks and Jersey honey in a heatproof bowl until light and pale.

Strain the milk mixture through a fine-mesh sieve into a clean saucepan, discarding the lavender buds. Add the butter to the milk mixture and stir to melt.

Slowly drizzle the warm milk mixture into the egg yolk and honey mixture, whisking constantly to temper the eggs. This prevents them from scrambling.

Pour the custard mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 5-8 minutes). Do not boil.

Remove from heat and immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg. This will result in a smoother final product.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.