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.
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 makes you scream for more ice cream. It’s heaven in a cup!
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
- 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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