Put the lavender blossoms in a cup, pour 100 ml of boiling water over them and let them steep for 10 minutes. Drain and let cool.

Put the apricots or peaches in a tall container with 75 ml of lavender tea. Add 250 g Diamant Eiszauber for fruits and mix everything for at least 3 minutes with a hand blender until foamy. Blow in air so that a fine, creamy foam is created. Pour ice cream mixture into suitable containers, close and freeze in the freezer for at least 5-8 hours.