Blueberry-Lavender Ice Cream

Blueberry-Lavender Ice Cream
Blueberry-Lavender Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • U.S. Metric Conversion chart

  • 3

    cup(s) heavy cream

  • 1

    cup(s) whole milk

  • 1

    tablespoon(s) dried lavender flowers

  • 8

    large egg yolks

  • 1/2

    cup(s) sugar

  • 1 1/2

    teaspoon(s) vanilla extract

  • 1

    cup(s) blueberries

Directions

Directions Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract. Make the ice cream: Process in an ice-cream maker according to manufacturer's instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.

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