No-churn & no ice cream maker needed homemade blackberry lavender ice cream

how-to:
1. Start off with the simple syrup, add all ingredients to a pan over medium heat. Bring to a low boil, stirring and crushing the blackberries as you go.
2. Let boil for about 5 minutes, until the juice is dark purple and the blackberries are mostly broken down. Strain out the seeds & pulp, and set aside to cool (stick in the fridge to speed this up).
3. Whip the heavy cream until it’s about doubled in size & it leaves stiff peaks when you pull out the beaters.
4. Gradually fold in the condensed milk, vanilla, salt, and simple syrup.
5. Pour the mixture into a parchment paper lined pan. If you’d like to add jam, add a few dollops throughout the pan and gently swirl.
6. Freeze for at least 8 hours and ENJOY!