In a medium saucepan, combine heavy cream, whole milk, honey, dried culinary lavender, and a pinch of salt. Heat over medium heat until steaming but not boiling, about 5 minutes. Remove from heat and let steep for 15 minutes.

Strain the infused milk through a fine-mesh sieve into a bowl to remove the lavender buds. Set aside the strained liquid.

In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm milk mixture to the egg yolks, whisking continuously to temper the eggs.

Return the egg and milk mixture to the saucepan over medium-low heat. Stir constantly for about 5 to 7 minutes until it thickens slightly and coats the back of a spoon.

Remove from heat, stir in remaining heavy cream and additional honey. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes. Transfer to an airtight container and freeze for 2 to 4 hours until solid.