Put lavender flowers in pan with milk and simmer on low heat for about 5 mins
Leave milk for lavender to infuse for about 15 mins
Strain lavender from milk and measure out 300 ml - add more milk if quantity has reduced by too much
Beat egg yolks with sugar until thick and pale
Reheat strained milk until just boiling and pour into egg mix and beat
Add honey and cream
Pour into ice cream maker and churn for approx 1 hour