In a saucepan add the heavy cream and milk and bring to a simmer.

In a bowl whisk the eggs and sugar until a pale yellow.

our the simmered milk slowly into the egg mixture and whisk constantly.

Place the bowl over simmering water and whisk until the mixture reaches 175 with a candy thermometer.

Take the bowl off the heat and add the honey until dissolved.

Add the buttermilk, vodka and lavender.

Add the ice cream base in a plastic container and cool in an ice bath. Refrigerate overnight, then spin in an ice cream machine. 25-35 minutes.

Notes: 

The vodka keeps the ice cream from turning rock hard.