Bring milk and cream to a gentle simmer (tiny bubbles forming around the edge of the saucepan), add lavender grains, stir a bit then remove from heat and let infuse for two hours, or to taste.

In a separate bowl, blend egg yolks with sugar and honey.

Put the milk mixture back on to heat. Once it is steaming, remove it from the heat and pour it through a fine sieve, pressing with a wooden spoon or spatula into the egg yolk and honey/sugar mixture, whisking all the while.

Wash the saucepan, pour the mixture back into it and gently whisk until it thickens. This is a very important moment. If you have a thermometer, use it here. Do not let the mixture go above 185°. It is best to remove it from the heat just below this (180°) and put the saucepan in an ice bath. Continue whisking until the cream descends to lukewarm. Put it to chill in the fridge for 5–6 hours (or overnight). To speed up the process, you could also put it in your freezer (if there’s room) for an hour, or until ice starts to form around the sides.

Follow the freezing instructions on your ice cream machine.

The time before a meal is just as important as the meal, particularly on a summer evening. Grab a baguette and some vegetable sticks, prepare these three spreads, and take off on your boat, to the dunes, to your dock, with your beverage of choice, and a few dear friends.