Step 1

Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender steep. Do not bring to a boil.

Step 2

Strain lavender and pour mixture into separate bowl. If it's still warm, proceed to step three. If not, gently reheat on the stove just until warm.

Step 3

Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.

Step 4

Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.

Step 5

Allow to cool and then cover the top of the custard with plastic wrap and refrigerate until cold, preferably overnight.

Step 6

Place custard in ice cream maker and churn according to manufacturer's directors. Pour into an airtight container and freeze for a few hours.

Step 7

For peach compote, cook the peaches and sugar over medium heat until the mixture thickens. Mash with a fork or potato mash until it reaches desired consistency. Turn off heat and stir in lemon juice. Serve either warm or cold. Enjoy!