In a medium saucepan, combine heavy cream, half-and-half, and honey. Heat over medium heat for about 5 minutes, stirring occasionally until the mixture is just warm, but not boiling.

While the cream mixture heats, whisk together your egg yolks in a medium bowl until they lighten in color, about 1 minute.

Gradually add about a cup of the warm cream mixture into your egg yolks, whisking continuously to prevent curdling.

Return the tempered yolks to the saucepan with the remaining cream mixture. Add a pinch of salt and your culinary lavender, stirring well. Cook over low heat for about 10 minutes, stirring continuously until the mixture thickens.

Pour the thickened mixture through a fine mesh sieve into a clean bowl to remove the lavender buds. Let the mixture cool slightly at room temperature.

Incorporate the freshly squeezed lemon juice and lemon zest into the cooled mixture, stirring until combined.

Cover the bowl and refrigerate your ice cream mixture for several hours or overnight.

Once chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions, usually for about 20-25 minutes.

Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours.