Before starting place an aluminium cake pan into the freezer and let it chill while you proceed with the next steps.
Begin by creating the lavender infusion:
Add the milk, honey, and lavender to a saucepan set over medium heat. Stirring occasionally, bring the mixture to steaming. You do not want the mixture to bubble, you just want it to simmer and let the lavender steep for 7-10 min.
Remove the pan from the heat, allow it to rest at room temperature for 10 minutes and using a fine-mesh sieve, strain the infused milk to discard the lavender buds.
Now you can add into the lavender infusion the condensed milk, salt and the food colouring (if you are using it), stirring until all ingredients are well mixed.
Chill the mixture for 1 hour, or until completely cold.
Once the infusion is cold, pour it into a mixing bowl and add the cold heavy cream. Beat the mixture with a hand mixer on high, until firm peaks form.
Once fully incorporated and firmly whipped, pour it into the chilled aluminium cake pan, cover with cling wrap and freeze it for at least 6 hours. It’s best when chilled overnight!