Heat 1 cup of heavy cream in a medium saucepan over medium heat until tiny bubbles form, about 5 minutes. Stir in 2 tablespoons of dried culinary lavender, cover, and steep for 15 minutes.

Whisk together 4 egg yolks and 2/3 cup of granulated sugar in a mixing bowl until pale and fluffy, about 2-3 minutes.

Strain the lavender from the cream and gradually pour the infused cream into the egg-sugar mixture while whisking constantly.

Return the mixture to the saucepan over low heat, stirring continuously for about 5-7 minutes until thickened.

Remove from heat and stir in 1 cup of whole milk, 1/4 cup of raw honey, and a pinch of salt. Cool to room temperature and refrigerate for at least two hours.

Churn the mixture in an ice cream maker according to the manufacturer's instructions for 20-25 minutes until soft-serve consistency.