It’s only been two weeks since I last posted an ice cream recipe, but I just can’t help myself! The days are becoming ever so slightly longer now and the sun is setting later, and my rising anticipation for warm weather and its treats (read: fresh blueberries and cold dessert) made me decide to snatch a few boxes of out-of-season berries at the grocery store. Though they’re no juicy summer blueberries from the farmer’s market, they did just fine to meet my craving for a warm weather treat – smothered in ice cream too, of course.
An ice cream machine is one of those gadgets that you don’t think you need, and then when you have homemade ice cream for the first time and realize how easy and delicious it is, there’s just no turning back! My machine was on sale for quite an affordable price compared to other gadgets, and it’s made for many fun desserts with family circled around, watching the cream churn slowly in anticipation. I’m someone who loves to experiment with unique flavor combinations in the kitchen, so being able to customize ice cream with any flavor I choose and cater to my every ice-cream-whim is a recipe (literally) for making all ice cream flavor dreams come true.
So onto the topic at hand: this Crushed Lavender Ice Cream with Blueberries. Lavender and I have a thing. Lavender body wash, lavender essential oil in the diffuser, the color lavender, just give me all the lavender. And that hasn’t stopped on the threshold of my kitchen. Maybe it’s a phase that I’ll grow out of, but for now, my intrigue and love for its floral punch is going nowhere. After getting totally hooked on lavender chamomile tea (you should try it, it’s so fragrant and lovely and just yum… especially with some almond milk and honey!) I decided to try adding dried lavender to granola and then pie and then the rest is history.
Of course, dried lavender can be strong, so use sparingly if you decide to experiment with it in baked goods and other treats. This ice cream recipe uses 2 teaspoons, but add less if you’d rather have a fainter, soft floral note.
At long last, here is the recipe! Because this doesn’t have a custard base, there are no eggs to heat up in a custard and then cool down, making for a very quick ice cream. Enjoy!
CRUSHED LAVENDER ICE CREAM WITH BLUEBERRIES
- 2 cups heavy cream
- 1 1/2 cups milk
- 1/3 cup honey
- 1 teaspoon vanilla
- 2 cups blueberries
- 2 teaspoons dried lavender, crushed with a mortar and pestle into a fine powder
Whisk together the cream, milk, honey, lavender, and vanilla, mixing until the honey is mostly dissolved (I personally don’t mind a few ribbons of it in the ice cream!). In a separate bowl, crush 1 cup of the blueberries until all the juices have been squeezed out and accumulated in the bottom of the bowl. Transfer the crushed blueberries and blueberry juice into a mesh strainer over the bowl of cream, pressing out all the juice to add the softest and prettiest violet color along with a little extra blueberry flavor to the ice cream mixture. Discard the leftover blueberry skins.
Pour into an ice cream maker (this is the one I use), adding the remaining 1 cup blueberries slowly as the cream is churned. Churn for about 20 minutes, or until the ice cream has a soft serve consistency. Spoon into a freezer safe container, allowing to chill for about an hour or so before serving to help the ice cream firm up a bit.
Serve in your prettiest dishes, maybe even with a few extra blueberries thrown on top.
Antique silver dish by Elsie Green