In a medium saucepan, combine the heavy cream, whole milk, honey, dried lavender, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Remove from heat and let it steep for 15 minutes.

Strain the mixture through a fine-mesh sieve into a bowl to remove the lavender.

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Gradually whisk in about 1 cup of the warm cream mixture into the egg yolks to temper them.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.

Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.

Remove from heat and stir in the vanilla extract.

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.