Combine the milk, cream, sugar, lavender and salt in a saucepan. Heat on high to scalding hot, careful it doesn't boil over. Turn off the heat, cover the pot and allow the mix to steep for about 20 minutes. Check the flavor. If you want it stronger allow it to steep a little longer Steep until the flavor is to your liking (see note 2).

Reheat the milk over medium high heat until scalding hot. While the milk mixture is heating, whisk together the yolks and lavender honey. Whisk the scalding hot milk into the yolks. Return the mixture to the pan and reduce the heat to medium low. Cook the custard, stirring constantly, until it thickens enough to coat the back of a spoon or spatula.

Strain the mixture into a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight. Run the custard in your ice cream machine according to the manufacturer's directions

Pack into a container. Place plastic wrap directly on the surface of the ice cream and cover the container with a lid. Freeze at least 8 hours or overnight.