Honey Lavender Ice Cream (No Machine)
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.
Adapted from David Lebovitz's honey lavender ice cream recipe which I found HERE.
Linking with Treasure Box, Two Cup Tues, Tuesday's Table,