Directions

1. Whisk together the heavy cream, lavender, and salt in a medium saucepan.
2. Steep the mixture for 10 minutes over low heat, stirring every 2 minutes to prevent bubbling.
3. Using a fine-mesh strainer, drain the lavender from the heavy cream into a large mixing basin. Discard the lavender.
4. Combine the milk, sweetened condensed milk, and purple food coloring in a large mixing bowl. Whisk until the mixture is completely smooth.
5. Pour the base into an empty CREAMi Pint. Place the Pint into an ice bath. Once cooled, place the storage lid on the Pint and freeze for 24 hours.
6. Remove the Pint from the freezer and remove its lid. Place Pint in outer bowl, install Creamerizer Paddle in outer bowl lid, and lock the lid assembly onto the outer bowl. Select ICE CREAM.
7. When the process is done, create a 11/2-inch wide hole that reaches the-bottom of the Pint with a spoon. It's okay if your treat exceeds the max fill line. Add crushed wafer cookies to the hole and process again using the MIX-IN program.
8. When processing is complete, remove ice cream from Pint and serve immediately, topped with extra crumbled wafers if
9. desired.