In a small saucepan, heat the honey and 2 tablespoons of the lavender; once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
Warm the milk, sugar, and salt in a saucepan.
Pour the cream into a large bowl and set a mesh strainer on top.
Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible; discard the lavender and set the strainer back over the cream.
In another bowl, whisk the egg yolks; slowly pour the warm mixture (step 2 mixture) into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream.
Add in the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.
Chill the mixture overnight in the refrigerator.
The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor.
Discard the flowers, then freeze the mixture in your ice cream maker according to manufacturer’s directions.