Combine half of the cream and the lavender buds in a saucepan. Bring to a simmer then remove from the heat. Pour into a bowl, then cover it with plastic wrap and place in the refrigerator for 30 to 40 minutes. Make sure it is cold before moving on to the next step. If it is not chilled all the way then sit the bowl of cream over a larger bowl of ice chips and stir it until it is nice and cold.

Pour the chilled cream and lavender mixture through a fine-mesh sieve into a mixing bowl. Discard the lavender buds.

Add the remaining 1 cup of cold cream to the lavender-infused cream. Whisk on high speed with an electric mixer until you have stiff peaks.

Combine the condensed milk, vanilla and salt in a bowl.

Use a wide rubber spatula to fold 1/3 of the whipped cream into the evaporated milk mixture. This will lighten the condensed milk and let you fold in the rest of the whipped cream without deflating too much air.

Gently fold in the rest of the whipped cream until it is well combined.

Pour the mixture into a 9 by 5-inch loaf pan. Cover with plastic wrap and freeze for at least 5 hours.