Lavender Honey Ice Cream

• 375 ml (13 fl oz) double cream
• 4 tablespoons natural yoghurt

Whip together the cream and yoghurt, using a balloon whisk in preference to an electric beater so that you get more air into the cream. When the mixture holds its shape, fold in the lavender honey and flowers (if you found some). Pour into a well-chilled ice cream tray, cover with foil or freezer-wrap and freeze until set, about 2–4 hours. Serve, scooped into pretty glasses, sprinkled with a fe