For the lavender ice cream, wash the lavender sprigs, shake dry and place in a saucepan with the whipping cream and orange zest and heat. Add the sugar and stir until it is completely dissolved. Pour the mixture through a sieve.
Place egg yolks in a mixing bowl and beat until foamy. Gradually stir in the lavender cream. Return the egg-cream mixture to a saucepan and heat gently, stirring constantly. Stir until the mixture reaches a creamy consistency. Let cool and pour into a shallow dish.
Freeze the lavender ice cream in the freezer for about 5 hours, stirring once every 30 minutes. Or place in an ice cream maker and follow the manufacturer’s directions.
To serve, let thaw in the refrigerator for about 10 minutes. Then arrange in portions, drizzle with lavender honey and garnish with a few lavender flowers.
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