Heat 1 cup of heavy cream in a saucepan over medium heat until it starts to bubble gently, about 5 minutes. Remove from heat, stir in 2 tablespoons of dried lavender, and cover to 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.

Gradually pour the lavender-infused cream into the egg mixture while whisking continuously.

Return the combined mixture to the saucepan and cook over low heat, stirring continuously for 5 to 7 minutes, until it thickens.

Remove from heat and stir in 1 cup of whole milk, 1/4 cup of raw honey, and a pinch of salt. Cool completely before refrigerating for at least 2 hours.

Pour the cold mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes.

Transfer the churned ice cream to an airtight container, smooth the top, and freeze for an additional 4 hours.