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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:
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Blueberry Lavender Ice Cream
- 2 cups whole milk
- 1 ¼ cups heavy cream
- 1 cup blueberries
- ¾ cup white granulated sugar
- 2 tbsp corn syrup
- 1 tsp kosher salt
- 2 tbsp whole milk
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- ¼ cup dried edible lavender
- To make the blueberry purée, blend blueberries with an immersion or countertop blender until smooth. Set aside.
- 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.
- 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.
- 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.