- Prep time:
- 30 minutes
- Cook time:
- 30 minutes
- 1 quart
2 out of 5
- Share this recipe:
This rich and tangy ice cream has just enough lavender to add a pleasant floral note without overpowering the palate.
- 1¾ cup milk
- 1¼ cup heavy cream
- 2 tablespoons lavender
- 1 cup granulated sugar
- 4 large eggs, yolks seperated
- ½ lemon
- 2 cups fresh blueberries
In a medium saucepan, heat milk, ¼ cup of heavy cream and lavender to just under a boil. Allow to steep for 15 minutes. In a heat-resistant bowl, mix four egg yolks with 1/4 cup sugar until it dissolves and egg yolks lighten in color.
Strain lavender out of milk, then return to heat. Add remaining sugar and heat until temperature reaches 170°F. Slowly temper sugar and egg mixture with lavender cream.
Once mixture is fully incorporated, return to the stovetop and heat to 185°F. Strain mixture into a nested bowl over ice water.
In a blender puree blueberries with the juice of half a lemon. Add ice cream base to the blender and blend at low speed to incorporate.
Stream mixture back into the work bowl over ice and stir to get it as cold as possible as fast as possible before pouring into your ice cream machine.
Freeze chilled ice cream base according to directions for your ice cream machine.