Edible lavender is available at specialty spice stores and most well-stocked grocery stores
2 cups (500 ml) whole milk
11 g cornstarch
3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
1 ¼ cups (313 ml) heavy cream
1 Tablespoon dried lavender
1/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
In another large bowl, whisk the cream cheese until smooth.
Set a fine mesh sieve over the bowl and set aside.
In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey and corn syrup.
Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes.
Off the heat, gradually whisk in the cornstarch mixture.
Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth.
Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.
Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.