1. For the ice cream, place lavender, milk, and cream in a medium saucepan and bring to a boil over medium-high heat. Remove from heat and steep for 10 minutes. Strain milk mixture into the top of a double boiler. In a medium bowl, whisk together egg yolks, whole eggs, and honey until mixture is pale yellow, then, while whisking, add egg mixture to milk mixture. Set double boiler over simmering water over medium heat and cook, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 10 minutes. Transfer to a bowl and refrigerate until cold. Pour ice cream base into an ice cream maker and process according to manufacturer's instructions. Store in freezer until ready to use.