To make the ice cream, place the cream, milk, sugar, vanilla seeds and the lavender in a large pot and bring to the boil, stirring all the time. Put the egg yolks in a bowl and whisk until they are pale and thick.
Pour the hot cream mixture over the eggs, stirring all the time and then pour everything into a pot and bring to just under a boil and simmer for about 15-25 minutes or until the mixture thickens and coats the back of a spoon. Remove from the heat and leave to infuse for at least 2 hours and then sieve the mixture to remove the lavender and pour into an ice cream machine and churn until thick.
For the Pavlovas, whisk the egg whites and sugar until they are thick and shiny. Shape them into 6 circular mounds on some baking parchment and then cook in a pre-heated oven for 45 minutes at 145°C. Remove from the oven and leave to cool.
Place the sugar and water in a pot over a medium heat. Stir until the sugar dissolves. Add the berries and bring to a boil and reduce the heat and simmer for 15 minutes until the liquid has a sauce-like consistency. Leave the mixture to cool.
Place one Pavlova on a dish and place a scoop of lavender ice cream on top. Drizzle with some of the berries and sauce, and garnish with some fresh raspberries and some grated chocolate