Beat the egg yolks in a mixing bowl until thick and pale yellow.

Gradually add the sugar, continuing to beat until well combined.

In a saucepan, scald the milk (heat until just below boiling).

Slowly pour the scalded milk into the egg and sugar mixture, whisking constantly to prevent the eggs from curdling.

Add the lavender honey to the mixture and whisk until fully dissolved.

Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and let it cool.

Refrigerate until completely cold.

Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.

Once processed, transfer the ice cream to a container and freeze until hard before serving.