Name: Profiteroles with Honey Lavender Ice Cream
Cook time: 1 1/2 hr
Total time: 3 1/2 hr
Yield: Serves 6 to 8 (makes 40 profiteroles)
Ingredients: 1 1/2 cups heavy cream; 1/2 cup half-and-half; 1 tablespoon dried lavender leaves (pesticide-free); 5 large egg yolks; 5 tablespoons honey; 1 tablespoon Benedictine liqueur; 3/4 stick unsalted butter, cut into pieces; 1 cup water; 1 tablespoon sugar; 1/8 teaspoon salt; 3/4 cup all-purpose flour; 4 large eggs; Special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip; confectioners sugar; chocolate sauce or warm honey

Cooks' notes:

•Custard can be chilled up to 24 hours.
•Ice cream may be made 2 weeks ahead.
•Profiteroles may be made 1 day ahead and recrisped in a 350°F oven about 5 minutes, or 1 month ahead and frozen in an airtight container (recrisp as above).

Recipe notes

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