Honey Lavender Ice Cream Sandwiches

I would be remiss if I didn't immediately give a shout-out to Ruby Jewel, whose Lemon and Lavender ice cream sandwiches changed my life years ago--and was craving like a madwoman when I decided to make these cookies. It's all thanks to Ruby Jewel. And Matt Lewis. And Renato Poliafito. And my weirdo cravings. Okay, there are a fair amount of thanks to go around. 

See, the thing is, it's hot in Texas (surely I've mentioned that recently?) and so, while I'm happy to whip up the occasional bake good, for Baked Sunday Mornings--or Just Because--I've been dying to turn my attention to ice creams. Yes, I made Popsicles last week (three different times, actually), but Popsicles don't really feel all that special lately. Ive cream, ice cream is special, if only for the sheer volume of work that it involves.

Once upon a time I worked for an ice cream company, and every time that I make ice cream at home, I bemoan my lack of industrial-size ice cream maker. Seriously. Then again, I don't know if my former employer would be interested in selling Honey Lavender Ice Cream. Which is too bad, because I am definitely interested in eating it. Sorry, Amy, your loss... and my personal ice cream making gain. 

Honey Lavender Ice Cream 

Adapted from Epicurious 
Ingredients 
   1 1/2 cups heavy cream
   1 1/2 cup half-and-half
   1/2 cup mild honey
   2 tablespoons dried edible lavender flowers
   2 large eggs
   1/8 teaspoon salt

Special equipment: a candy or instant-read thermometer; an ice cream maker

Directions 

1. Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
2. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
3. Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
4. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours or overnight. 
5. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.