Blueberry Lavender Ice Cream

I know, I know--a minute on the lips a lifetime on the hips!

Don't even count the calories in this one.

Just enjoy!

Blueberry Lavender Ice Cream

3 cups fresh blueberries     

1/2 cup honey 

1 can (14 oz.) sweetened condensed milk                                        

5 cups milk                                        

1 can (12 oz.) evaporated milk

2 cups whipping cream

2/3 cup honey

3 tablespoons vanilla extract

2 tablespoons dried culinary lavender

Plan to make this recipe 24 hours ahead of when you would like to eat it--ice cream freezer/makers are not infallible! That way, if you don't achieve the consistency you want, you can pop it into your refrigerator freezer until it hardens to the level you prefer.

Combine blueberries and 1/2 cup honey in a large bowl; mash well. Stir to combine. Add remaining ingredients. Stir well. Pour mixture in to 5-quart ice cream freezer/maker container. Pack freezer with ice and salt. Freeze according to ice cream freezer manufacturer’s instructions. Pack with additional ice and salt. Let stand 1 hour before serving. Yields 1 gallon.