Bring the half and half, honey, lavender and ricotta to a boil in a large heavy saucepan over a medium heat, stirring occasionally. Remove the pan from the heat and allow to steep, covered, for half an hour.
Pour the mixture through a fine mesh sieve into a bowl and discard the lavender.
In a stand mixer combine the egg and sugar. Beat for one minute until light and fluffy.
Gently mix in the honey lavender ricotta cream mixture.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
Recipe Credit: Cherry Tea Cakes