Honey Lavender Ice Cream

In a medium sauce pan add the honey, lavender and half and half.  Bring to a simmer; take off the heat, cover and set aside for 15 minutes.  Pour through a fine sieve and refrigerate until completely cold (8 hours or overnight).  In a medium bowl, whisk cold half and half mixture with condensed milk, vanilla and optional gel food coloring.  Pour into an ice cream maker and follow manufacturers instructions.