1. In a small saucepan, heat the blueberries, sugar and lavender on high until the blueberries pop and the mixture begins to boil.
2. Turn heat to low and simmer about 5 minutes before setting aside to cool.
3. Strain through a mesh colander into a heat proof bowl and discard the solids. This can be made ahead of time if needed.

If using raw pasteurized eggs:

1. In the bowl of a stand mixer fitted with the whisk attachment, mix the eggs on medium speed for 1-2 minutes or until they get light and fluffy.
2. Slowly pour in the honey in a steady stream and continue mixing for another minute.
3. Add the vanilla, cream and milk and mix for an additional 30 seconds – 1 minute.
4. Pour the mixture into an ice cream maker and churn according to manufacturer directions (this is usually 25-35 minutes).

If using raw unpasteurized eggs:

1. In a medium saucepan, gently heat the milk until it is just beginning to steam.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for 1-2 minutes or until they are light and fluffy.
3. Slowly pour the honey in a steady stream and continue mixing for another minute.
4. Gradually add about a third of the hot milk to the egg and honey mixture, whisking on medium speed, to temper and prevent the eggs from scrambling in the heat.
5. Pour the egg, honey and milk mixture back into the saucepan with the remaining milk and cook over medium-low heat, stirring constantly, until the mixture reaches 160°F and coats the back of a spoon, about 10 minutes.
6. Remove from heat and stir in the vanilla and heavy cream.
7. Chill the mixture thoroughly in the refrigerator 2-3 hours or overnight.
8. Churn in an ice cream maker according to manufacturer directions (usually 25-35 minutes)

To freeze:

1. When the blueberry lavender syrup is cool, but not yet solid, pour into the ice cream maker in the last few minutes of churning to get a uniform color OR transfer half of the churned ice cream to a 2 qt container, drizzle with half of the syrup and swirl with a butter knife, then top with the remaining ice cream and syrup, swirling with a butter knife again.
2. Freeze in a 2 qt container 4 hours – overnight, then serve.