In a medium saucepan, combine the heavy cream, whole milk, honey, dried culinary lavender, and a pinch of salt. Heat the mixture over medium heat until it's steaming but not boiling, about 5 minutes.

Remove from heat and let it steep for 15 minutes.

Pour the mixture through a fine-mesh sieve into a large bowl to remove the lavender buds.

Let the strained mixture cool for a few minutes to bring it closer to room temperature.

In a separate bowl, whisk together the egg yolks until they're pale yellow, about 2 minutes.

Slowly incorporate a small amount of the warm milk mixture into the yolks while whisking continuously.

Return the tempered yolk mixture back to the saucepan with the remaining cream mixture and cook over medium-low heat for about 5-7 minutes while stirring constantly.

Once thickened, remove from heat, stir in any remaining honey, and transfer to a clean bowl. Cover with plastic wrap and refrigerate for at least 4 hours.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.

Transfer the ice cream to an airtight container and freeze for 2-4 hours until firm.