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Amazing Blueberry Lavender Ice Cream: 1 Summer Scoop

Blueberry Lavender Ice Cream
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Create a delightful homemade Blueberry Lavender Ice Cream, a unique and refreshing summer treat.

Ingredients

Scale
  • 2 cups fresh blueberries
  • 1 tablespoon dried culinary lavender
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Combine blueberries and lavender in a saucepan. Cook over medium heat until blueberries burst and release their juices, about 5-7 minutes. Strain the mixture through a fine-mesh sieve, pressing gently to extract as much liquid as possible. Discard solids. You should have about 1 cup of blueberry-lavender liquid.
  2. In a separate bowl, whisk together egg yolks and sugar until pale and creamy.
  3. In another saucepan, heat heavy cream and whole milk over medium heat until simmering. Do not boil.
  4. Slowly temper the egg yolk mixture by gradually whisking in about half of the hot cream mixture.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
  6. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-8 minutes. Do not let it boil.
  7. Remove from heat and stir in the blueberry-lavender liquid and vanilla extract.
  8. Cover the custard and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
  9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
  10. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to firm up before serving.

Notes

  • Ensure you use culinary-grade lavender for a pleasant flavor.
  • Adjust the amount of lavender to your preference. Start with less and add more if desired.
  • For a smoother texture, chill the custard mixture for at least 4 hours.

Nutrition

Find it online: https://recipesfleet.com/blueberry-lavender-ice-cream-summer-treat/