Blueberry Lavender Ice Cream

This homemade blueberry lavender ice cream is a perfect summer treat with a unique floral twist.

Ingredients - Serves 4

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.