Place an empty 6-cup freezer-safe container with a lid into the freezer to chill.
In a small - medium saucepan over the lowest heat setting, pour in your milk and dried lavender. Let it warm uncovered for 10 minutes, being careful not to let the cream ever bubble or get too warm. Stir regularly while you proceed with the next steps.
In another large mixing bowl, use a hand mixer to whip the cream to stiff peaks, taking care not to over-whip the cream. Set aside.
Strain your lavender buds from your milk over a fine-mesh sieve and pour your lavender milk into a large bowl.
Add in your sweetened condensed milk, vanilla extract, salt, and the juice and zest of one lemon and your honey into your large bowl with lavender milk.
Gently fold the whipped cream mixture into the bowl with the other ingredients. Mix until well incorporated, being careful not to over-whip.
Get the container from the freezer and quickly transfer the ice cream mixture to the container. Add the lid. Freeze for 6 hours, until firm. Then scoop, serve, and enjoy!