Wednesday, May 4, 2011

Lavender-Blueberry Ice Cream

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
1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.

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.

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