by JESSICA @ howsweeteats.com
2 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 cup dried culinary lavender
1/4 teaspoon salt
2 teaspoons vanilla extract
12 ounces white chocolate, chopped
Add cream, milk, sugar, lavender and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add in vanilla extract and allow the mixture to sit at room temperature for 60 minutes while the lavender seeps in. After an hour, strain the milk through a fine mesh sieve and discard the lavender. Add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.
Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finishing churning, add in the chopped white chocolate. Once it’s finished churning, scoop the ice cream into a freezer-safe container and cover. Freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.