Jersey Milk and Lavender Ice Cream with Honeycomb

**Lavender Infused Ice Cream:**

In a saucepan, gently heat the Jersey milk and double cream with the lavender flowers until just simmering. Do not boil. Remove from heat and let steep for 30 minutes to infuse the flavors.

Strain the infused milk and cream through a fine-mesh sieve, discarding the lavender flowers.

In a separate bowl, whisk together the caster sugar and egg yolks until pale and creamy.

Gradually pour the warm infused milk and cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. The temperature should reach around 82-85°C (180-185°F). Do not boil.

Immediately remove from heat and pour the custard through a fine-mesh sieve into a clean bowl. Stir in honey if using.

Let the custard cool completely, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Churn the chilled 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 before serving.

**Honeycomb:**

Line a baking sheet with parchment paper.

In a large, heavy-bottomed saucepan, combine the Jersey butter and golden syrup. Melt over medium heat, stirring until the butter is melted.

Bring the mixture to a boil and cook until it reaches 149°C (300°F) on a candy thermometer. Do not stir while boiling.

Remove the saucepan from the heat and quickly whisk in the baking soda. The mixture will foam up rapidly.

Immediately pour the mixture onto the prepared baking sheet and spread it out evenly. Do not spread too thin, as this will make it brittle. Aim for about 1cm thickness.

Let the honeycomb cool completely and harden before breaking it into pieces.

**Assembly:**

Scoop the lavender-infused ice cream into bowls.

Top with pieces of crunchy honeycomb.

Garnish with a small quenelle of the mashed Jersey Royal potato if desired.