Prep:45 min
Total: 2 hour plus 4 hour freezing
Serves: 8
You need a ice cream maker.
2 1/2 cups heavy cream
3/4 cup whole milk
1/3 cup honey with dried lavender herb
1/4 cup plus 1 heaping Tbsp. sugar
2 tsp. dried lavender (herb) you can get it in Walmart in the herb isle
1/4 tsp. kosher salt, plus a pinch
4 large egg yolks
cooking spray
9 honey graham crackers or already graham cracker pit crust
5 Tbsp. butter, melted
Purple coarse sugar, for the topping ( in the cake section)

1. Make the ice cream. Heat the heavy cream, milk, honey, 1/4 cup sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes.
2. Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly. Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooded spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl; discard the lavender. Fill a large bowl halfway with ice water. Carefully place the bowl of custard in the ice water and let sit, stirring the custard occasionally and more ice to the water as needed, until the custard is cold, about 30 minutes.
3. Meanwhile, preheat the oven to 375 degrees. Generously coat a 9-inch pie plate with cooking spray. Pulse the graham crackers, the remaining 1 heaping tablespoon sugar and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a rack; let cool completely.
4. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, until it’s the consistency of soft-serve. Spread in the cooled crust and sprinkle coarse sugar around the edge. Freeze until form, at least 4 hours. ENJOY!!