2-3dropsviolet or purple gel food coloring,optional
4ozbittersweet chocolate,finely chopped
Combine the cream, milk and lavender in a saucepan. Bring to a gentle simmer, then turn off the heat, cover the pan and let steep for about an hour. Return to a gentle simmer over medium heat.
In a bowl, whisk together the honey, sugar and egg yolks. Gradually whisk a cup of the hot cream into the egg mixture to temper the eggs, then scrape the egg mixture into the saucepan. Cook the custard while whisking constantly, until the custard is thick enough to coat the back of a spoon. Remove from the heat and whisk in the vodka, vanilla and food coloring, if using.
Cover with plastic wrap, resting right against the surface of the custard, and chill overnight. Pour the chilled custard through a strainer to strain out the lavender.
Churn the custard in your ice cream maker according to the manufacturer’s instructions. Stir in the chopped chocolate.
Transfer to a container and freeze until firm, about 6-8 hours.