The combination of icy frozen cream and the delicate flavor of almonds, honey and lavender speaks to the summer season. Honey almond ice cream has a mellow sweetness that reminds me of the close relationship between bees and almond growing. Almonds require bees for pollination. In the Mediterranean where almond trees once thrived, the bees might feed on the fragrant nectar of lavender after the almond trees bloom.

This recipe is simple. There is no egg custard to fuss over.  Instead, almond paste helps give this frozen treat the creaminess associated with custard-style ice creams. Don’t be surprised by the lingering texture from the ground almonds in the paste.

If you can’t find lavender honey, use a light, clover-type honey and add a small amount of lavender blossoms to the mixture. Strain the mixture through a fine sieve before chilling the mixture. Or you may omit the lavender entirely.

Serve this frozen treat alone, with a crisp cookie such as an almond macaroon or scooped on top of fresh berries.