Lavender Ice Cream Cake

Ingredients:

• 2.5 cups heavy cream
• 3/4 cup whole milk
• 1/3 cup lavender honey
• 1/4 cup + 1 heaping tbsp granulated sugar
• 2 tsp dried lavender
• 1/4 teaspoon coarse salt + another pinch
• 4 large yolks
• 9 honey graham crackers (1 pack)
• 5 tbsp (75 g) butter, melted
• Purple decorative sugar, for garnish (optional)

Preparation:

1. Make ice cream. In a saucepan over medium heat, stirring occasionally, heat the cream, milk, honey, 1/4 cup sugar, lavender, and a pinch of salt until just simmering, about 5 minutes.
2. In a medium bowl, whisk the egg yolks; slowly pour in 1 cup of the hot cream mixture, whisking constantly. Then gradually whisk the hot egg mixture into the cream in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens slightly 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 with the custard in the bowl and let it cool, stirring the custard occasionally and adding more ice to the water as needed, for about 30 minutes.
3. Meanwhile, preheat the oven to 375°F (190°C). Generously spray a 9-inch (22-cm) pie pan with cooking spray. In a food processor, pulse the graham crackers, the remaining 1 heaping tablespoon of sugar, and 1/4 teaspoon of the flour. Transfer to a bowl and stir in the melted butter. Pour the batter into the pie pan and press it into the bottom and up the sides. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a wire rack and cool completely.
4. Freeze the cream in an ice cream maker according to the manufacturer's instructions until soft-serve ice cream is formed. Spread it on the cooled crust and sprinkle decorative sugar around the edge. Freeze for at least 4 hours.