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
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.