Blueberry Lavender Ice Cream

{This is from the archives with newly edited pics. Perfect for Spring and Summer, don't you think?}

I miss the blueberries we picked on the East Coast. It was so magical for my little girl to run through the bushes and pick off the sweet blue globes and drop them into her bucket. She loved doing that.

Thankfully, we can get NJ blueberries here in Utah. Blueberries don't seem to grow very well here, though some people have had success. We try to pick up as many pints as we can when they go on sale.

Blueberries I picked at Secor Strawberry Farm in Wappingers Falls, New York

Early on in the summer, we had my husband's cousins over for dinner. I made a few different kinds of lemonade. My favorite was Blueberry-Lavender Lemonade. Blueberry goes very well with the lavender and all I could imagine while sipping my lemonade was how wonderful that flavor would be suspended in a rich ice cream.

The blueberry takes a backseat to the lavender, but rounds it out nicely and contributes the lovely purple shade. We declared it to be perfection.

This was my second batch. Another one is on the way. It's so good. You. can't. stop. eating. it.



Blueberry-Lavender Ice Cream
original recipe

Ingredients:
1 cup sugar
1 cup fresh blueberries
1/4 cup water
juice of 1/2 lemon
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 tsp. culinary lavender

Instructions:
In a medium saucepan, bring sugar, blueberries, water and lemon juice to a boil and cook until berries pop. Mash lightly with a potato masher. Strain through a fine mesh sieve into a clean bowl. Set aside.

Bring heavy cream, whole milk, and lavender barely to a simmer over medium heat. Let steep for about 15 minutes, longer if you really like lavender. Strain and add to the blueberry puree.

Chill until very cold. Churn according to manufacturer directions.

Makes about 1 quart. Print this post