Do you like an ice cream that leaves you feeling refreshed instead of heavy? One where you can taste spring in every bite? If so, try Lavender-Blueberry Ice Cream.
A thought the recipe might be a bit too sweet for us so I cut down the sugar by 1/4 cup and I think another 1/4 cup off would still work. But if you love it sweet, definitely leave it as is.
A tip from me to you: When you make the blueberry syrup remember that it is warm and it may make your blender explode. A lovely color for sure, but not the most fun to clean up off the kitchen counter.
Lavender-Blueberry Ice Cream (Sunset Cookbook)
- 1 cup blueberries, rinsed
- 3/4 cup sugar
- 2 tablespoons dried culinary lavender blossoms (If you absolutely can't find these, they could be left out for a straight blueberry ice cream, but the final dish will be missing that lovely spring day flavor.)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 3 cups half-and-half
2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.
3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.
4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.