In a medium saucepan, combine the heavy cream, whole milk, and honey. Heat over medium heat, stirring occasionally until the honey is fully dissolved and the mixture is warm but not boiling.

Remove the saucepan from heat and add the dried lavender. Cover and let steep for 30 minutes to infuse the flavors.

After steeping, strain the mixture through a fine mesh sieve into a large bowl to remove the lavender buds.

Stir in the vanilla extract, salt, and lemon juice until well combined.

Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.