Lavender Ice Cream

olivesnthyme.com 

Lavender ice cream is a rich and ultra creamy no churn ice cream infused with lavender syrup, layered swirls of sweet and floral honey and flecks of lavender buds.

olivesnthyme.com 

Make the lavender simple syrup. Add water, sugar and dried lavender buds into a small sauce pan. Bring the mixture to a boil over medium heat. Once the liquid is boiling, reduce the heat to low and simmer for an additional 6 - 10 minutes or until the sugar has dissolved.

Step 1:  

Remove the lavender infused syrup from the heat and allow the mixture to sit and cool for about 20 minutes.

Step 2:  

Once the lavender infused syrup has cooled, place a fine mesh strainer over a heat safe bowl. Pour all of the mixture into the mesh strainer. Gently press any remaining syrup from the buds. Pour the heavy cream into a mixing bowl fitted with whisk attachment.

Step 3:  

Whip the cream at medium speed for 5 - 6 minutes or until the whipped cream is medium-stiff peaks. Scoop out the whipped cream into another bowl and set aside.

Step 4:  

Add the mix the condensed milk, cooled lavender syrup and vanilla extract together on low speed until smooth and fully combined.  With the mixer on low (still using the paddle attachment), mix in the whipped cream until just combined.

Step 5:  

Evenly spread about ½ of the base ice cream into a large freezer safe container. Swirl honey into the base ice cream. Top with more lavender buds if you like.  Repeat with the remaining lavender ice cream, followed by the more honey swirls and lavender buds.

Step 6:  

Transfer to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for another 6 hours.

Step 7:  

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