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 the lavender steep for about 30 minutes.

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

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

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

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it 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.

Chill the mixture in the refrigerator for at least 4 hours or overnight until completely cold.

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.