In a small pot, heat cream, milk, and lavender until hot, but not boiling. Remove from
heat and allow to steep for 20-30 minutes to infuse the dairy with the lavender flavor.
Heat to a simmer, then add in the honey and salt.
In a separate bowl, beat the eggs.
Temper in the eggs by slowly drizzling about a cup of the hot cream mixture into the
eggs, whisking constantly. Transfer the egg and cream mixture back to the pot with the
remaining dairy and cook over low heat, stirring constantly, until thick enough to coat
the back of a spoon.
Cool this custard mixture overnight in the refrigerator or over an ice
bath to accelerate the cooling. Transfer to an ice cream maker and churn according to
manufacturer's directions. As the ice cream freezes, swirl with additional honey while it
churns, if desired, or serve with a drizzle of honey once scooped.