Honey Lavender

Steps

1. Heat 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 230 ml whole milk230 ml whole milk1 cup whole milk345 ml whole milk350 ml whole milk1½ cups whole milk in a saucepan until steaming. Take the pan off the heat.
2. Stir in 1 tbsp dried culinary lavender1 tbsp dried culinary lavender1 tbsp dried culinary lavender1½ tbsp dried culinary lavender1½ tbsp dried culinary lavender1½ tbsp dried culinary lavender, cover and steep for 10 minutes. Set a timer: lavender left too long can taste soapy.
3. Strain into a bowl, pressing gently on the buds. Discard them.
4. Whisk in 3 tbsp honey3 tbsp honey3 tbsp honey4½ tbsp honey4½ tbsp honey4½ tbsp honey, 25 g caster or granulated sugar2 tbsp caster or granulated sugar2 tbsp granulated sugar40 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until dissolved.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Drizzle with honey and scatter a few dried lavender buds on top.