Well that’s a lot of flavors in one title. But let me tell you, this is one of THE BEST ice creams I have ever made my life. Even one of the best ice creams I’ve ever tasted in my life.
Depending on how long you’ve been with us, you know that we love ice cream. And I know the no-churn ice creams are trending right now, but nothing replaces a good ‘ol ice cream machine.
Also, consider this… By using sweetened condensed cream in your no-churn ice cream recipe, you’re essentially making “diet” ice cream. Some prefer that taste, but I love the traditional sweet cream base in my recipes and it’s what makes it extra soft and creamy – not icy like the no-churn ice creams can sometimes be.
And if you enjoy having a bowl regularly, the savings in making your own (artisanal flavors like these are $5 a pint at my store) will pay for the ice cream maker in time.
So there are two ways to do this:
The blueberry lavender syrup in this recipe is very versatile – I actually use it a lot (like in this cheesecake recipe). You can add the prepared syrup straight to the cream while it’s churning to give it a lovely uniformed blue/purple color, or you can add it after it has churned and is going in the freezer. Run through the mixture with a knife to give it a delicious swirl.
And if you don’t have an ice cream maker and decide it isn’t for you, try making the blueberry lavender syrup and adding it to your favorite ice cream. I love topping sundaes with it. It is, in a word, amazing.
PPS – If you can’t find culinary grade lavender at the store (it is often only found in high-end or specialty stores) Amazon is a great resource. This is what I use.
Until next time. X
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Honey Blueberry Lavender Ice Cream
Honey Blueberry Lavender Ice Cream
Honey Blueberry Lavender ice cream makes you scream for more ice cream. It’s heaven in a cup!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 40 minutes
- Yield: about 1 qt 1x
Ingredients
Blueberry Lavender Syrup:
- 1 c. fresh or frozen blueberries
- 2 TB granulated sugar
- 2 TB culinary dried lavender
Ice Cream Base:
- 2 eggs
- 3/4 c. raw, local honey
- 1 tsp vanilla
- 2 c. heavy cream
- 1 c. whole milk
Instructions
- In a small saucepan, heat the blueberries, sugar and lavender on high until the blueberries pop and the mixture begins to boil. Turn heat to low and simmer about 5 minutes before setting aside to cool. Strain through a mesh colander into a heat proof bowl and discard the solids. This can be made ahead of time if needed.
- In the bowl of a mixer fitted with the whisk attachment, mix the eggs on medium speed for 1-2 minutes or until they get light and fluffy, then slowly pour in the honey in a steady stream and continue mixing for another minute. Add the vanilla, cream and milk and mix for an additional 30 seconds – 1 minute.
- Pour the mixture into an ice cream maker and churn according to manufacturer directions (this is usually 25-35 minutes).
- When the blueberry lavender syrup is cool, but not yet solid, pour into the ice cream maker in the last few minutes of churning to get a uniform color OR transfer half of the churned ice cream to a 2 qt container, drizzle with half of the syrup and swirl with a butter knife, then top with the remaining halves of the ice cream and syrup, swirling with a butter knife again.
- Freeze in 2qt container 4 hours – overnight, then serve.
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David says
Hi there! I love the idea and flavor behind this recipe, but I can never get the ice cream to actually freeze in my ice cream maker. I’ve never had a problem getting other recipes to work, though I do usually make recipes with an overnight custard that is thicker. But twice now the ice cream portion of this has entered my rock-solid-frozen Cuisinart bowl and come out 30-40 minutes later the consistency of thin soup (essentially the same consistency it went in as). Do you have any recommendations? Both times I’ve had to end up putting it in the freezer and stirring every couple hours, but it comes out very icy this way.
Sarah | AwayFromTheBox says
I’m sorry to hear that! Eggs keep ice cream from getting too icy. Try replacing the two whole eggs with 4 yolks. It should be a little denser and creamier. However hearing that it comes out so thin is concerning – I’ll be testing this soon! Thanks for the feedback and please let me know if you try again!
Pilar Luna says
This has become my family’s favorite ice cream recipe and my piece de resistance for dinner parties. It is absolutely sublime. The lavender and blueberry infused syrup is so delicate. My guests are always blown away. Thank you so much for this.
★★★★★
Sarah | AwayFromTheBox says
Thank you so much for the comment. They make my day! I’m so glad you and your guests enjoy it – it’s one of my favorite recipes too. The syrup is so versatile. I like to keep some around to flavor teas or lemonade, use as dessert topping or in the blueberry lavender mini cheesecake recipe on here. Just incredible. Thank you!
Elizabeth says
Just made this with a couple of changes, I used 1 tablespoon of organic, raw, honey with the blueberries instead of sugar and used 1/2 cup of honey in the base recipe as my spring honey is so utterly gorgeous and full flavoured it maybe too over powering. It worked a treat, it is absolutely delicious – thanks for the recipe!
Sarah | AwayFromTheBox says
Elizabeth, I’m so glad you enjoyed it! It is, hands down, one of my favorite recipes ever. If you like cheesecake, I have a mini cheesecake recipe that uses the same blueberry lavender syrup. I bet it would be incredible with your honey instead of sugar. Thank you so much for taking the time to comment – it made my day!
Elizabeth says
Hi Sarah, thank you. I also have a favourite cheesecake recipe – one I’ve made for many years, too many to tell — but I’ll try that blueberry syrup with it when I make it next. BTW my honey blueberry ice cream was a great hit with our friends who came over for dinner – I ended putting the container onto the dinner table and. they were scooping away! I feel this idea will work with stone fruit too and mango which I’ll try next. Best wishes from one cook to another, Elizabeth.