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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!
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