Heat the honey in the microwave until hot then stir in the lavender. Let the lavender steep at room temperature for at least one hour. Pour the lavender-steeped honey into a fine mesh strainer placed over a large bowl. Then pour the heavy cream over the lavender to help the remaining honey pass through. Press on the lavender flowers to extract any remaining honey. Discard the lavender flowers and put the strainer back over the bowl.
Place the whole milk, sugar, and salt in a medium saucepan over medium heat. Warm the milk, stirring the sugar until it is dissolved.
While the milk is warming, place the egg yolks in a bowl and whisk them together.
Pour 1/2 cup or so of the warmed milk into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan of warmed milk, whisking constantly.
Use a rubber spatula or spoon to continue stirring the mixture, scraping the bottom to prevent sticking, until the mixture is thick enough to coat the spatula or the back of the spoon.
Pour the hot mixture through the strainer into the honey-infused cream, then stir to combine.
Let the mixture cool completely, then cover and chill in the refrigerator overnight.
The next day, pour the chilled mixture into your ice cream maker and follow the manufacturer's instructions.
Once the ice cream has thickened, transfer it to a freezer container and freeze for at least a couple of hours, or until fully firm, before serving.
