In a medium sauce pan, add the cream, half and half, honey and salt. Cook over medium heat until it comes to a low simmer, stirring continuously.
Cut the vanilla bean lengthwise and scrape out the paste from the bean to add to the pot (or add vanilla extract now). Stir.
Remove from heat, and add the dried lavender. Let cool slightly for 10 minutes then refrigerate for 2-4 hours.
Once chilled, strain the lavender buds from ice cream and add chocolate chips. Add mixture to ice cream maker and churn according to maker instructions, about 20 minutes or until thickened. Serve immediately or freeze for later.