Add heavy cream, milk, honey and lavender to a medium saucepan over medium heat. Stirring occasionally, cook until the lavender cream is fragrant and the honey has fully dissolved. 

Remove the base from heat and add in a pinch of kosher salt and purple food coloring if using. Allow the mixture to cool for 10-15 minutes. You can transfer mixture to another pool to quicken cooling time. You want it to be cool enough to touch. 

Strain the mixture from the lavender buds and chill the cream mixture for 1 hour. After chilling, add mixture to an ice cream maker and process according to manufacturer's instructions. Transfer to a loaf pan and wrap with plastic wrap or air tight container and freeze.