In small saucepan, heat milk, honey, and cream with lavender. Bring to boil and then remove from heat. Allow to stand for 10 minutes for flavors to infuse.

In bowl, beat eggs, then pour milk through a fine sieve over eggs and beat well. Place in refrigerator to chill for 1 hour.

Pour into ice cream machine and churn for 20 to 30 minutes, or until a thick consistency has been reached. Add bee pollen and mix evenly into ice cream.

The consistency will be soft; the ice cream can be eaten at this stage or transferred to a freezer-proof container and placed in freezer to firm up.