Add milk, lavender and honey to a saucepan and bring to a gentle boil. Remove from heat, cover and steep for 5 to 10 minutes.

Meanwhile add egg yolks and sugar to the bowl of electric mixer and beat until slightly thickened and pale yellow.

Strain milk/lavender mixture reserving liquid and discarding lavender flowers.

Return milk to heat and bring to a simmer over medium heat.

Slowly add about a quarter of the hot milk into the egg mixture, whisking at all times.

Add this mixture back into the remaining milk and continue to heat over medium low heat stirring constantly.

When mixture is thickened and will coat the back of a wooden spoon remove from heat and add the heavy cream.

Strain mixture a final time into a bowl set in an ice bath. Allow to cool completely. Mixture must be very cold before processing.

Slowly pour cold mixture into the bowl of ice cream maker and process for approximately 20 minutes or as directed by manufacturer instructions. Ice cream will be a soft serve consistency.

Transfer to a pre-chilled container with a tight fitting lid and freeze for about 2 hours prior to serving.