Beat the egg yolks until pale yellow.

Steep the almond milk with the earl grey tea and lavender for 10-15 minutes until nearly boiling.

Strain the milk.

Slowly pour a 1/4 cup into the egg yolks to warm them slowly, whisking as you pour.

Pour eggs into hot milk, return mixture to stove. Add coconut milk. Heat slowly, stirring constantly, until mixture has thickened and sticks to the back of a wooden spoon.

Add honey. Allow to cool in the fridge for at least an hour to bring down the temperature.

Pour into bowl of ice cream maker and churn until frozen. Near the end of the process, add in the cocoa nibs.