To start, in a microwave-safe bowl pour the 1/2 cup of cream and microwave it for 1 minute or until the cream is warm. 

Add the lavender and mix in well, then cover and let it infuse in the fridge for at least 3 hours, or even overnight for the best results.

Strain the lavender cream in the bowl of your standing mixer fitted with the whisk attachment, then add the rest of the cream and whip it until it's stiff.

In a large bowl, stir the condensed milk, blackberry juice, pinch of salt and vanilla paste until everything is combined.

Add a dollop or two of the whipped cream to this mix and stir it until also fully incorporated.

Spoon half the whipped cream and fold it in using movements from bottom to top, making sure you do not deflate it. 

Once it's all incorporated, add the other half of the cream and repeat this process until everything is combined but not deflated.

Now grab your ice cream container and pour half of the mixture at the bottom, swirl in some lemon cream and layer the rest of the mixture on top.

Decorate with extra lemon cream swirled in and some fresh lavender buds (optional).

Freeze overnight, covered in cling film or whatever top fits the container of your choice.