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I’m always buying or picking way too many fresh berries. They go on top of my yogurt, in baked goods, into jams, and now… into my ice cream. That’s why they’re perfect for this totally-summer blueberry lavender ice cream!
Blueberry is the pinnacle berry. Am I right, or am I right?! You can buy fresh ones year-round, so there’s no fear of ever going without. And I mean, blueberries are just always good. What’s even better is the month of July when they are truly in season. At this time of year, the flavor is practically incomparable with any other berry.
Blueberry lavender ice cream is my happy place ice cream. I love all ice creams, but the color of the blueberry in this is mouthwatering, and the surprise of lavender creates a soothing treat that is ever so satisfying.
Blueberries are iconic. I mean, who doesn’t love a blueberry? When my nieces and nephew visit the farm during the summer, I make sure to have berries on hand. They eat them like candy, and I love how a face can light up at the simple sight of fresh berries.
Why make a fruit puree?
I’ll be honest: the idea of putting fruit in ice cream has never been my favorite. Why? Well, when you put chunks of fruit into anything cold, they tend to become rock-hard. No one loves to eat ice cream with big chunks of frozen fruit. But, when I began to purée the fruit first, I became all kinds of excited about adding fruit to ice cream. You end up with much better flavor and consistency. The blended berries give way to a simple, blueberry-flavored ice cream base.
Why is lavender great in this ice cream?
The addition of lavender to this ice cream was an obvious choice. Lavender has a tranquil and calming effect both in fragrance and flavor. Maybe it’s the fact that both blueberries and lavender are purple, but something magical happens when these flavors join forces. You can grow your own lavender and dry it, or you can buy culinary-ready dried lavender. Make sure it’s food grade. Otherwise, it may be treated with chemicals and preservatives.
Lavender adds an herbal note that is almost unrecognized at first bite. But once you realize what it is, believe me: you’ll be surprised and happy.
This match is made in heaven and a perfect way to end Ice Cream Week 2019!
Other recipes from this year’s Ice Cream Week:
- Strawberry basil ice cream
- Brown butter orange sage ice cream
- Peach rosemary ice cream
- Lemon thyme ice cream
Watch how to make this blueberry lavender ice cream:
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Blueberry Lavender Ice Cream
Ingredients
- 2 cups whole milk
- 1 ¼ cups heavy cream
- 1 cup blueberries
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- 1 tsp kosher salt
- 2 tbsp whole milk
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- ¼ cup dried edible lavender
Instructions
- To make the blueberry purée, blend blueberries with an immersion or countertop blender until smooth. Set aside.1 cup blueberries
- In a 4-quart saucepan, combine the 2 cups milk, heavy cream, prepared blueberry purée, sugar, corn syrup, and salt. Whisk to combine and place over medium heat.2 cups whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, 1 tsp kosher salt
- While the milk mixture is heating, combine the reserved 2 tablespoons milk and cornstarch. Whisk until smooth and set aside.2 tbsp whole milk, 1 ½ tbsp cornstarch
- Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and slowly whisk in the cornstarch slurry. Return to heat and bring back to a rolling boil. It is essential the mixture comes back to a rolling boil to activate the thickener.
- Remove from heat add the vanilla extract and dried lavender. Stir to combine and steep for 20 minutes.1 tsp vanilla extract, ¼ cup dried edible lavender
- Once steeped, strain to remove the lavender and pour the ice cream base into an airtight container. Cover and chill 6-8 hours. The ice cream base can be stored for up to 48 hours.
- Once ready to chill, follow the manufacturer’s instructions with the ice cream maker. Churn approximately 25 minutes. Enjoy immediately as soft serve or pour into an airtight container and place in freezer for 4-6 hours for a hard serve.
Googled Mira-Cleer but I cannot find a place that sells it including ebay and amazon~BUMMER!
You can use Corn starch in place of Mira Cleer as a thickner
I also googled Mira-Cleer but I cannot find a place that sells it near me in northern California. Where did you get yours???
Love this! Thank you for posting! Are you going to post more content on your website? 9-10-2020
Where do you buy mira-cleer? I having trouble finding it.
I love your ice cream recipes! I started with your vanilla base recipe, substituting only some vanilla bean seeds for the vanilla paste. I have a question about the lavender (which I adore and grow a lot of in my perennial and veggie gardens). If I’ve grown these plants from seedling/starts and they’ve never been treated with pesticides, can I just use some of my own dried lavender? Are there any specific varieties to avoid as “food grade” or is what makes it food grade the absence of toxic chemicals?
We tried all of your herb flavored ice creams when my nieces and nephew were visiting. This was one of the favorites! Will definitely be making again!
So I just made this blueberry lavender ice cream because I love the taste of lavender in baking. However, it might be Time for me to get glasses! Instead of 1/4 cup of food grade lavender, I used 1/3 cup! It’s practically inedible. I’m so sad because these were blueberries from Michigan and your base ice cream is so delicious. So trying to rectify this, I added a little bit of honey to try to sweeten the over lavender taste and then I made a blueberry compote and then swirled that into the soft serve before I froze it. Slightly better. And I will eat it because I don’t wanna waste these ingredients but word to the wise- enlarge that recipe so you can read the measurements.😉😉😉😉
I did however make the brown butter orange sage ice cream and it’s fabulous.
Thank you for your fun and entertaining videos to go along with recipes.
Loved it! I made this blueberry lavender ice cream and it was delicious! The recipe calls for 1/4 cup dried edible lavender which I thought might be a little overpowering, so I only added 1 tsp dried edible lavender flowers and it was perfect, with just a hint of lavender!
I love the idea of making ice cream with herbs. I’ve also made Kaleb’s strawberry basil ice cream and his peach rosemary ice cream which are both delicious as well. I’m looking forward to trying many of his other ice cream recipes. Thank you, Kaleb!