Lavender Ice Cream

Lavender Ice Cream is a unique and delightful treat that combines the floral notes of lavender with the rich sweetness of blueberries. This refreshing dessert is perfect for warm days and special occasions. Serve the Lavender Ice Cream in bowls or cones, and garnish with a few fresh blueberries or a sprig of lavender for a beautiful presentation. Store any leftovers in an airtight container in the freezer for up to two weeks. Enjoy this creamy and flavorful ice cream anytime!

Lavender Ice Cream is a unique and delightful treat that combines the floral notes of lavender with the rich sweetness of blueberries. This refreshing dessert is perfect for warm days and special occasions. Let's gather the ingredients you'll need to create this delicious ice cream.

INGREDIENTS

• 2 cups fresh blueberries (or frozen): Adds a sweet and tangy flavor that complements the lavender.
• 1 1/2 cups granulated sugar, divided: Sweetens both the blueberry mixture and the ice cream base.
• 3 tablespoons dried culinary lavender: Provides a subtle floral note that makes this ice cream unique.
• 2 tablespoons lemon juice: Enhances the flavor of the blueberries and adds a slight tartness.
• 2 tablespoons cornstarch: Helps to thicken the ice cream base for a creamy texture.
• 1 cup whole milk: Forms the base of the ice cream along with the heavy cream.
• 2 cups heavy cream: Adds richness and creaminess to the ice cream.
• 1/8 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
• 1 teaspoon vanilla extract: Adds a classic vanilla flavor that complements the other ingredients.

INSTRUCTIONS

Step 1:

In a large saucepan, add the blueberries, 1/2 cup of the sugar, the lavender, and 2 tablespoons of water and bring to a boil. Simmer for 7 to 8 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.

Step 2:

Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.

Step 3:

Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined.

Step 4:

Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.

Step 5:

Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).

Serving and Storage Tips

• Serve the Lavender Ice Cream in bowls or cones, and garnish with a few fresh blueberries or a sprig of lavender for a beautiful presentation.
• If you prefer a firmer texture, let the ice cream freeze for an additional hour or two. It will still remain scoopable and creamy.
• Store the ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, place a sheet of parchment paper directly on the surface of the ice cream before sealing the container.

Helpful Notes

• For a stronger lavender flavor, steep the lavender in the milk for 15-20 minutes before proceeding with the recipe. Strain the lavender out before adding the cornstarch.
• You can substitute fresh blueberries with frozen ones if fresh are not available. Just make sure to thaw them before using.
• Adjust the sweetness by adding more or less sugar according to your taste preferences.

Tips from well-known chefs

• Chef Ina Garten suggests using high-quality vanilla extract for the best flavor.
• Chef Alton Brown recommends chilling all the ingredients in the refrigerator before starting the ice cream making process to speed up the freezing time.
• Chef David Lebovitz advises using an ice cream maker with a built-in compressor for the creamiest results, but a standard ice cream maker will also work well.