Cameron Hamilton

1. Prepare the Fruit Mixture:
 - Combine water, sugar, and lavender in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let the lavender infuse for 15-20 minutes.
 - Strain the lavender syrup through a fine-mesh sieve, discarding the lavender.
 - In a blender, puree the blackberries with the lavender syrup and lemon juice until smooth.
 - Strain the mixture through a fine-mesh sieve to remove seeds. Chill in the refrigerator for at least 2 hours.

2. Make the Ice Cream:
 - Combine 1 part of the blackberry mixture, 1 part almond milk, and 1 part coconut milk in a large bowl. Mix well.
 - Pour into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
 - Transfer to an airtight container and freeze until firm, about 2-4 hours.

3. Serve:
 - Scoop the ice cream into bowls or cones.
 - Optionally, garnish with fresh blackberries, a sprig of lavender, or lemon zest.