Lavender Blueberry Ice Cream
Hey friends. There’s something you should know about me: my love for ice cream runs DEEP. I think it’s genetic. My family members are all similarly afflicted with utter ice cream adoration, and going for ice cream was a routine outing for us. So it’s only natural that I own not one, but two ice cream makers. One lives at my mom’s house in Connecticut. The other, between the months of May and September, lives in my freezer, ready to pop onto my Kitchen Aid at a moment’s notice.
When I make ice cream I usually aim for flavor combinations not easily found in stores, and this one is one of my favorites. It’s very noticeably floral; if you are afraid of a strong lavender flavor, reduce the lavender by half. The blueberries provide both tartness and texture, as well as the lovely purple color. It all starts with a custard base, known as crème anglaise, which then gets chilled and churned. Patience during chilling is key: the ice cream maker and the custard base must both be as cold as they possibly can be to ensure the best result.
One last piece of advice: don’t over-churn! You will end up with frozen lavender blueberry butter, which, while not the worst thing, is not what you’re looking for. When the ice cream is thick, glossy, silky, and keeps an indent when pressed with your finger, it’s ready for the deep freeze.
This recipe is based on the ratio provided in the book Ratio by Michael Ruhlman.
Lavender Blueberry Ice Cream Recipe
Makes about 4 cups
Ingredients
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup plus 2 tablespoons sugar, divided
7 large egg yolks
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup culinary-grade lavender buds
2 cups fresh blueberries
1/2 cup water
2 tablespoons lemon juice
Method
Place the bowl of your ice cream maker in the freezer at least 24 hours before you intend to make ice cream.
In a large heavy-bottom sauce pan over medium heat, combine the milk and heavy cream and heat until simmering. Add the lavender buds and stir. Turn off the heat, cover, and let steep for 20 minutes. Meanwhile, whisk the egg yolks together in a small bowl.
Strain the cream mixture over a sieve into a large bowl. Discard lavender buds. Whisk in 3/4 cup sugar and salt until dissolved. Slowly stream the eggs into the hot cream mixture while whisking constantly until thoroughly combined.
Pour the egg-cream mixture back into the sauce pan and heat over medium heat, stirring gently but constantly, until thickened enough to coat the back of a spoon, about 5 minutes. Remove from heat and add the vanilla. Cover and chill thoroughly, preferably overnight. It is helpful to use a thermometer to ensure the custard base is 40°F before churning as this will yield the best results.
While the custard is chilling, combine the blueberries, water, 2 tablespoons sugar, and lemon juice in a medium saucepan over medium-low heat. Simmer uncovered until fruit is softened and the mixture is thickened and jammy, about 10 minutes. Remove from heat and chill completely.
When all components are properly chilled, freeze the custard base according to your ice cream maker’s instructions. During the last 2 minutes of churning, add the chilled blueberry compote. Transfer churned ice cream into an airtight container and freeze immediately for at least 4 hours before serving.
