Quick Ice Cream with Lavender & Truffled Honey (no ice-cream maker needed)

1. Wash the lavender flowers. Boil the water with the milk and sugar.

2. Add the lavender flowers and let it infuse covered for at least 30 minutes (you can let the preparation infuse for up to 5 hours). Then filter the preparation.

3. Pour the liquid cream into a container with the food coloring (according to your preference). Then whip the cream into Chantilly cream, then add it to the very cold lavender-infused milk.

4. Pour everything into an airtight container and place it in the freezer overnight.

5. Remove the ice cream 10 minutes before serving. Add a spoonful of Specialty with Acacia Honey and Summer Truffle 3% flavored on top and serve .