- In a pot, bring the cream and milk to a boil. Remove from the heat. Add the lavender and let infuse for 5 minutes. Strain through a sieve. Compost the lavender.
- In the same pot off the heat, whisk together the honey, cornstarch and egg yolks until smooth. Add the cream mixture while whisking.
- Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to thicken enough to coat the back of the spoon, about 15 minutes.
- Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 4 hours or until completely chilled.
- Pour the chilled mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the ice cream has set.
- Transfer to an airtight container. Top the ice cream with the blueberry jam and use a spoon to gently swirl the mixtures together in small circular movements to create a marbled effect. Freeze for 1 hour or until the ice cream is firm. Let sit out at room temperature for a few minutes before serving, as needed.
Dried lavender is widely available in health-food stores or bulk stores. This type of lavender is designed specifically for use in cooking.
Choose a subtle flower-based honey such as clover, wildflowers or blueberry.