This classic Philadelphia-style ice cream relies on rich cream for its dreamy, scoopable texture—no eggs required! I’ve tested it both with and without the vanilla or salt and every batch turns out beautifully. A home ice cream maker is ideal for texture, but the flavor shines through either way.
Ingredients
1.5 cups whole milk
1.5 cups heavy cream
1/2 cup honey
2 tbsp dried culinary lavender
Pinch of salt (optional)
1 tsp vanilla extract (optional)
Instructions
In a medium saucepan, combine milk, cream, honey, and salt and lavender over medium heat. Stir gently until the honey has dissolved and the mixture is just steaming—no need to boil.
Remove from heat and let stand at room temperature for 15 minutes.
Pour the base through a fine-mesh sieve to remove lavender bits. Stir in vanilla (if using). Cover and chill thoroughly—at least 1 hour… 4 hours is better… or overnight for the best flavor.
Pour the cold base into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer to an airtight container and freeze at least 4 more hours until scoopable.