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#unboxing #review #recipe Pros--lightweight, affordable, easy to use, easy to clean, after prep work --it's 35 minutes to fresh homemade ice cream! Cons- container that chills and churns ice cream scratched after one use (we think by the paddle which had sharp plastic edges?). Tips- make sure you chill the inner bowl 12 hours at the back of freezer. Chill milk mixture 1-8 hours prior to making it. I used lactose free milk for hubby. Next time I will be using reg. whole milk and update this video. Update--regular whole milk worked so much better than lactose free milk. Not an ad or sponsored. Recipe: 1-1/2 cups heavy cream 1-1/2 cups whole milk 1/2 c. honey 1-2 tablespoons of culinary lavender (I used 1 Tbsp. and it was more than enough) Heat on stove, stirring constantly until honey melts into milk mixture thoroughly. I did not scald, or boil or simmer. I stirred until it steamed--approx 10 min. on med low setting. Pour into a sieve over a bowl to remove lavender flower buds from cream mixture. You should see steam as you pour--it's done. Refrigerate until ready to use. I bought my culinary lavender from https://longrowlavender.com/ for $13.00 If you want your lavender ice cream to be lavender in color google natural food dyes and you'll find tons of sites that offer recipes. I googled natural food dyes BHG I hope you like this video. Give it a thumbs up if you do. Thank you! Bon Appétit