Honey Ice Cream Cake
Pour the orange juice with the sugar and the vanilla seeds in a pot, bring to a boil and boil down until the liquid has a syrup-like consistency. Whip the egg yolks over hot, not boiling water until creamy. While beating constantly, gradually add half of the lavender honey. Beat over ice water bath until cold. Fold in the cream and beat until stiff. Pour the cream mixture into a springform pan and freeze for at least 6 hours.
Boil the remaining honey with the orange zest then leave to cool. Meanwhile, trim the berries, rinse and mix with the liqueur.
Approximately 20 minutes before serving, take the ice cream cake from the freezer and turn out on a plate, divide into 12 pieces, serve garnished with berries on plates. Drizzle with the orange-lavender honey and serve immediately.