Lavender Honey Gelato

Heat the heavy cream, half-and-half, and honey in a large saucepan over medium heat, stirring occasionally until the mixture starts to simmer. Allow it to cook for 30 minutes with the lid on, allowing the flavors to meld together.

Strain the mixture into a separate container using a fine-mesh sieve, discarding the lavender flowers that have steeped in it. Clean and reuse the saucepan to heat the strained cream mixture over medium heat, stirring occasionally until it reaches a temperature of around 160 degrees F (71 degrees C), approximately 5 minutes.

In another bowl, whisk together the eggs and salt until well combined. Gradually pour in 1 cup of hot cream while continuously whisking the mixture.

Carefully pour the egg mixture into the remaining hot cream in the saucepan, stirring constantly with a wooden spoon to prevent lumps from forming. Cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon, reaching an internal temperature of 180 degrees F (82 degrees C) on an instant-read thermometer, taking around 5 minutes.

Transfer the custard to a separate container using a fine-mesh sieve, allowing it to cool completely with occasional stirring, taking about 15 minutes. Cover the container and refrigerate for at least 3 hours to chill.

Freeze the custard in an ice cream maker according to its manufacturer's instructions, which typically takes around 20 minutes. Transfer the frozen custard to an airtight container and place it in the freezer to firm up further.