This is my hubby’s all-time favorite ice cream. We get it at Bi-Rite down in San Francisco, but of course don’t go there too often so I figured out how to make it at home as well. We don’t have an ice cream machine so here is an easy no-machine version. I really love the texture of it; it’s softer and creamier than store-bought. More like Coldstone style, which is my fav.
Honey Lavender Ice Cream
- 2 cups heavy cream, whipped
- 1 can sweetened condensed milk
- 1/2 cup honey
- 1/4 cup culinary lavender, divided
Directions:
Pour honey and 2 tbsp lavender into a small saucepan and place over med-low heat. Once warm, remove from heat and let sit for at least one hour.
Strain the lavender from the honey into a small mixing bowl. Discard the lavender and mix the sweetened condensed milk into the honey.
Fold the whipped cream into the honey mixture, then fold in the remaining lavender. Let sit in the fridge overnight.
Place a strainer over a large freezer-safe container. Gradually strain the lavender from the cream, periodically scraping away leftover lavender to help the cream strain faster. Discard the lavender and freeze your cream overnight.
Adapted from David Lebovitz’s honey lavender ice cream recipe which I found HERE.
Linking with Treasure Box, Two Cup Tues, Tuesday’s Table,
I did, it’s really good. Nice strong lavender flavor, thanks for the reply!
I accidentally froze it the first night!!! Is there anything I can do? Can I still eat it?? Rats!!!!
Lol did you taste it? The purpose of leaving it in the fridge overnight is to let the lavender steep so that the flavor is dispersed throughout the cream. And then the next day you discard the lavender because it’s not that fun to munch on. But it is edible, so try it and see how it tastes!