Infuse the Milk: In a medium saucepan, combine milk, cream, and lavender. Heat over medium-low until it just starts to steam (do not boil). Remove from heat, cover, and let steep for 15–20 minutes.

Strain & Reheat: Strain out the lavender using a fine mesh sieve. Return the infused mixture to the pan and warm it gently.

Make the Custard: In a separate bowl, whisk egg yolks and honey until pale and smooth. Slowly pour in some of the warm milk mixture, whisking constantly to temper the eggs.

Cook Until Thick: Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F). Do not let it boil.

Finish the Base: Remove from heat, stir in vanilla and a pinch of salt. Strain again if needed. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Ice Cream: Pour the chilled base into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).

Freeze to Set: Transfer to a freezer-safe container and freeze for 2–4 hours until scoopable.

Serve and Swoon: Garnish with a sprinkle of lavender buds or a drizzle of extra honey for that elegant finish.