To a small saucepan add the milk, heavy cream, honey, lavender and salt. Place over medium heat and bring to a gentle simmer, stirring occasionally.
Meanwhile in a separate bowl whisk together the egg yolks until smooth. To the egg yolks, slowly add 1 cup of the warm liquid whisking constantly to avoid cooking the egg. Add this mixture back to the pan with the remaining warm cream mixture. Cook over medium heat, stirring constantly with a rubber spatula until the mixture is thick enough to coat the back of a spoon, about 3-4 minutes. Remove from the heat and pour through a fine mesh strainer into a clean bowl. Place a piece of plastic wrap directly on the surface of the ice cream base and cool completely in the refrigerator, at least 4 hours but ideally overnight.
Freeze the base according to your ice cream makers directions. To serve, Spoon the ice cream into bowls and drizzle with the honey. Garnish with chopped macadamia nuts.