I can’t tell you how many times in the past few years I have stumbled upon some amazing ice cream recipe while browsing Epicurious and my favorite blogs only to remember that I DON’T HAVE AN ICE CREAM MAKER. That Apple Fritters with Bourbon Molasses Ice Cream recipe that’s been floating around lately? Nope, sorry Chelsea. A nice pink batch of Peppermint-Stick Ice Cream for the holidays? Guess I’ll have to wait until AFTER the holidays are over (that is, after I’ve unwrapped my gifted ice cream maker) to try that.
Well, no longer. Because I have discovered a recipe (via Kevin and Amanda’s blog – no I do not know them) for ice cream without an ice cream maker!! Its not exactly the same, but it certainly tastes close enough!! Although the recipes that they suggest look delicious (um, Krispy Kreme Ice Cream, anyone?), I decided to make Honey and Lavender ice cream after seeing some fresh lavender at the market. This made quite a large batch – we even still have some left in the freezer that gets stuck with a large spoon every couple of nights.
Honey + Lavender Ice Cream (without an ice cream maker)
Adapted from Kevin and Amanda
2 cups heavy whipping cream
1 can sweetened condensed milk
2 tablespoons butter
2 handfuls fresh lavender
2 tablespoons honey
Whip the cream until stiff. Melt butter in small saucepan and add lavender. Cover and simmer on low heat about 25 minutes. Place a bowl under a mesh strainer to collect butter but separate lavender. Discard leaves. Stir lavender butter and honey into condensed milk. Fold in the whipped cream. Freeze 6 hours or overnight and enjoy!