Combine heavy cream, whole milk, honey, sugar, and culinary grade lavender in a saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges—do not boil. Remove from heat, cover the pan, and let the lavender steep for 20-30 minutes to fully infuse its delicate floral notes into the cream. This gentle infusion method ensures the lavender flavor is subtle and refined rather than bitter. Strain the mixture through a fine mesh strainer into a bowl, pressing gently on the lavender solids to extract all the liquid, then discard the spent lavender.

In a separate bowl, whisk together egg yolks and vanilla extract for about 3 minutes until pale and slightly thickened—this incorporation of air creates a silkier final texture. Slowly add about 1/4 cup of the warm lavender cream mixture to the egg yolks while whisking constantly to temper them gently; this prevents the eggs from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining lavender cream, whisking continuously. Cook over medium heat, stirring frequently with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of a spoon (about 170°F if you have a thermometer). Add the pinch of sea salt near the end of cooking to enhance the delicate lavender flavor.

Pour the cooked custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits or lumps. Cover the surface directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 4 hours, or preferably overnight. I find that chilling the custard thoroughly before churning creates a smoother, creamier ice cream texture—it also allows the flavors to meld beautifully.

While the custard chills, prepare the peach compote by combining peeled and diced peaches with sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for 8-12 minutes until the peaches soften and release their juices, creating a jammy consistency. The mixture should thicken noticeably and reduce by about one-third. Gently mash some of the peaches with the back of a spoon to create a chunky-smooth texture, then stir in the fresh lemon juice and thyme leaves. The thyme adds an unexpected herb note that complements both the peaches and lavender beautifully. Let the compote cool to room temperature, then refrigerate until ready to serve.

Pour the chilled custard from Step 3 into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes. The churning process incorporates air and prevents ice crystal formation, creating that signature smooth texture. Transfer the soft-serve consistency ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm enough to scoop.

Scoop the frozen lavender ice cream into bowls or cups and top generously with the peach compote from Step 4. The contrast between the floral, creamy ice cream and the warm, slightly tart peach topping creates a beautiful balance of flavors and temperatures.