Prep ice cream bowl according to manufacturer’s instructions, possibly the night before if the bowl requires long term freezing.

In large bowl, whisk together egg yolks and sugar until light yellow and smooth consistency. Set aside.

In large saucepan over medium high heat, stir together cream, milk and vanilla until just simmering. Turn off heat, and pour lavender buds into the milk mixture. Cover and let steep for about 5-7 minutes. Strain milk with a fine mesh strainer to remove buds. Throw away buds. Gently temper the egg/sugar mixture by whisking in 1/4 cup at a time of the heated milk/cream mixture. When all of the milk/cream has been whisked into the egg mixture, return it all to the saucepan and whisk again until it reaches a slight simmer. Pour the whole mixture into a large bowl, cover and refrigerate for at least two hours, or overnight.

Before putting mixture into ice cream maker, gently whisk in purple food dye to desired lavender color. Then pour mixture into prepared ice cream maker and freeze according to ice cream maker’s instructions, about 20 minutes or so depending on manufacturer and model.

During the last 30 seconds of mixing, pour in the 1/4 cup of honey and allow to swirl into the ice cream.

Devour immediately or put into a freezer safe container and freeze to harden, about 2 hours, then devour.