Infuse the Cream: In a saucepan, combine heavy cream, milk, and lavender. Heat gently until it begins to steam (don’t boil), then let it steep for 30 minutes. Strain out the lavender.

Prepare the Custard: In a bowl, whisk egg yolks and honey until smooth. Slowly add the warm lavender-infused cream while whisking continuously.

Cook the Custard: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

Chill and Churn: Strain the custard into a bowl, cover, and chill in the refrigerator for at least 4 hours. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

Freeze: Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.