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Honey Blueberry Lavender Ice Cream


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.

Honey Blueberry Lavender ice cream makes you scream for more ice cream. It's heaven in a cup!

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.

Honey Blueberry Lavender ice cream makes you scream for more ice cream. It's heaven in a cup!

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!

 

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Honey Blueberry Lavender ice cream makes you scream for more ice cream. It's heaven in a cup!

Honey Blueberry Lavender Ice Cream

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5 from 1 review

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

  • Total Time: 4 hours 40 minutes
  • Yield: about 1 qt 1x

Ingredients

Scale

Blueberry Lavender Syrup:

  • 1 cup fresh or frozen blueberries
  • 2 Tbsp granulated sugar
  • 2 Tbsp culinary dried lavender

Ice Cream Base:

  • 2 large pasteurized eggs
  • 3/4 cup raw, local honey
  • 1 tsp vanilla
  • 2 cups heavy cream
  • 1 cup whole milk

Instructions

  1. In a small saucepan, heat the blueberries, sugar and lavender on high until the blueberries pop and the mixture begins to boil.
  2. Turn heat to low and simmer about 5 minutes before setting aside to cool.
  3. Strain through a mesh colander into a heat proof bowl and discard the solids. This can be made ahead of time if needed.

If using raw pasteurized eggs:

  1. In the bowl of a stand mixer fitted with the whisk attachment, mix the eggs on medium speed for 1-2 minutes or until they get light and fluffy.
  2. Slowly pour in the honey in a steady stream and continue mixing for another minute.
  3. Add the vanilla, cream and milk and mix for an additional 30 seconds – 1 minute.
  4. Pour the mixture into an ice cream maker and churn according to manufacturer directions (this is usually 25-35 minutes).

If using raw unpasteurized eggs:

  1. In a medium saucepan, gently heat the milk until it is just beginning to steam.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for 1-2 minutes or until they are light and fluffy.
  3. Slowly pour the honey in a steady stream and continue mixing for another minute.
  4. Gradually add about a third of the hot milk to the egg and honey mixture, whisking on medium speed, to temper and prevent the eggs from scrambling in the heat.
  5. Pour the egg, honey and milk mixture back into the saucepan with the remaining milk and cook over medium-low heat, stirring constantly, until the mixture reaches 160°F and coats the back of a spoon, about 10 minutes.
  6. Remove from heat and stir in the vanilla and heavy cream.
  7. Chill the mixture thoroughly in the refrigerator 2-3 hours or overnight.
  8. Churn in an ice cream maker according to manufacturer directions (usually 25-35 minutes)

To freeze:

  1. 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 ice cream and syrup, swirling with a butter knife again.
  2. Freeze in a 2 qt container 4 hours – overnight, then serve.

Notes

tools

  • small saucepan
  • heat proof bowl
  • stand mixer with whisk attachment
  • ice cream maker
  • 2 qt freezer safe container

Pasteurized eggs are safe to eat raw, like in this recipe. (per the FDA)

  • Author: Cori (Sarah) Dyer
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Stove
  • Cuisine: American
  • Diet: Vegetarian

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Honey Blueberry Lavender Ice Cream is the most incredible artisanal ice cream you can easily make at home! The blueberry lavender syrup can be made ahead of time and used in many applications.

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13 Comments

  1. Hi Sarah,
    I noticed that the milk/egg mixture is not cooked. It that correct? I’m anxious to try this recipe, it sounds so good and the comments are all so positive! Thanks, Mary Lou

    1. Hi Mary! That’s correct, the milk/egg mixture is not cooked. Be sure to use pasteurized eggs, as they are pre-treated and safe to consume raw, per the FDA (here’s a link to that info). If you aren’t able to find any, you can gently cook the egg/milk/honey mixture to 160°F, whisking constantly, then cool and continue the recipe. The texture will come out a bit more like custard. Thanks for pointing this out!

    1. Sarah,
      I am sorry I missed a word in my previous question. Can the ice cream base be made a day in advance of churning?

      1. Hi Sharon, apologies for taking so long to reply – I just returned to blogging after a long hiatus due to my health. Of course this is way past due for your needs, but in case anyone else is reading this: Yes, you absolutely can make the base a day in advance of churning – it might even enhance the flavor!

  2. 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.

    1. 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!

  3. 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.






    1. 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!

  4. 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!

    1. 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!

      1. 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.

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