Blueberry Lavender Ice Cream
This homemade blueberry lavender ice cream is a perfect summer treat with a unique floral twist.
Ingredients - Serves 4
- Egg yolks - 6
- Whole milk - 1 cup
- Heavy cream - 2 cups
- Lemon juice - 1 tablespoon
- Lavender buds - 2 tablespoons
- Sugar - 1 cup
- Fresh blueberries - 2 cups
Let's Get Started
- In a saucepan, combine the blueberries, half of the sugar, lavender buds, and lemon juice. Cook over medium heat until the blueberries are soft and the sugar has dissolved.
- Blend the blueberry mixture until smooth, then strain through a fine mesh sieve to remove the lavender buds.
- In another saucepan, heat the heavy cream, milk, and the remaining sugar until it begins to steam.
- Whisk the egg yolks in a separate bowl. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Combine the blueberry and cream mixtures, then chill in the refrigerator for at least 2 hours.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Calories: 250
- Fat: 15g
- Carbs: 28g
- Protein: 4g
- Sodium: 50mg
- Sugar: 24g