2 teaspoons lavender petals (English not French)
4 tablespoons honey (acacia if you have it….but not essential)
2-4 tablespoons icing sugar (use 2 to start off with and then add to taste - I tend to use more like 2 1/2)
Juice of 1 lemon
1/2 pint double cream
1/4 pint greek yoghurt
Marinate the lavender petals with the honey, icing sugar and lemon juice for an hour or so. Lightly whip the cream and mix in the honey/lavender mixture. Fold in the yoghurt.
Freeze - either in an ice-cream machine (if you have one - if you do, you don’t really need to whip the cream, just mix it with the yoghurt/lavender/honey mixture and put it in the machine until done), or if you don’t have a machine, put into a wide-ish shallow plastic container in the freezer and check every 45 minutes or so to see if ice particles are developing and give a good beat with a whisk to disperse them. You should ideally do this about 3 or 4 times.
Take out of the freezer about 15-25 minutes before serving to allow to thaw a little (this mix sets very hard).