I love working with edible flowers like lavender. They add the perfect pop to just about anything.
In a saucepan, combine 1 cup of heavy cream with the lavender. Carefully bring to a simmer. Remove from heat and pour into a bowl. Chill in the refrigerator for about an hour until cream is ice cold.
Remove lavender buds from cream by pouring chilled cream into a mesh strainer over a mixing bowl.
Pour in remaining cup of heavy cream and whisk on high using an electric hand mixer until stiff peaks form.
In a separate bowl, mix condensed milk, honey, and salt. Using a rubber spatula, fold half of the whipped cream into the condensed milk mixture. Once well combined, gently fold in the rest of the whipped cream.
Spoon ice cream mixture into 9 by 5 loaf pan and cover with plastic wrap. Freeze for 4-6 hours. Scoop and serve.