Add dried lavender flower to a spice bag and add it to a saucepan with the milk and cream. Bring the mixture to a simmer on the stove top over medium heat, turn off the heat and steep for 5 - 10 minutes. Remove the spice bag or if not using a spice bag, strain the mixture to remove the dried lavender.
In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.
Bring the milk and cream mixture back to a simmer and temper it into the egg mixture by adding just a little bit of hot liquid, a few tablespoons at a time, to the egg mixture with the mixer on low speed. Allow to incorporate before pouring in more.
Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the custard thickens and reaches 175°F - 180°F. This will take approximately 4 - 4:30 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.
Add softened cream cheese, honey, vanilla extract and salt to the hot custard mixture and stir until completely dissolved.
Allow to cool to room temperature uncovered and refrigerate overnight or until cold enough to use in an ice cream maker.
Churn in an ice cream maker according to the manufacturer's directions. I churn mine for 15 - 20 minutes.
Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.