Add 200 ml of cream (20% fat) to the container, add 1 teaspoon (without a slide) of lavender flowers. Put the container on medium, closer to quiet, fire, let it boil slightly. Cover the container with a lid and set aside for 15-20 minutes.
In a bowl, add 2 egg yolks, add 2 tablespoons of sugar. Beat the mixture until white.
Then add 1 teaspoon of tapioca starch. Beat the mixture again.
Cream with lavender flowers strain through a fine sieve. Add a few drops of food-grade purple dye. Adjust the color intensity to your liking.
Next, pour a thin stream of creamy lavender base into the whipped yolks. Mix until well blended. Return the ice cream container to a low heat and thicken slightly with constant stirring. Do not boil!
Cool the mixture in a water bath to room temperature, then pour it into prepared containers, close the lid tightly and send it to the freezer until it cools down and stabilizes the ice cream.
Put the ice cream in the cremans and sprinkle with chopped and fried almonds.