In a medium saucepan, combine the heavy cream, whole milk, honey, dried lavender, and salt. Heat over medium heat until hot 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.

Gradually add about one cup of the warm cream mixture to the egg yolks, whisking constantly to temper the yolks.

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

Cook over low heat, stirring constantly, until thick 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.

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.