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

Remove from heat and let steep for 15-20 minutes to infuse the lavender flavor.

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

Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove lavender buds.

Stir in the vanilla extract and allow to cool to room temperature.

Cover and refrigerate for at least 4 hours or overnight.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Transfer to an airtight container and freeze for at least 4 hours, or until firm.

Serve in bowls or cones and enjoy!