Blackberry Lavender Ice Cream
This ice cream is a celebration of contrasts, combining the bold, jammy sweetness of ripe blackberries with the delicate, almost tea-like floral notes of lavender. The base is a luxurious, creamy custard that is simple enough to make with everyday ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings (about 1 quart) 1x
- Category: Ice Cream
- Cuisine: American
- Diet: Moderate
Ingredients
2 cups heavy cream
1 cup whole milk
2 teaspoons dried culinary lavender buds
3/4 cup granulated sugar
5 large egg yolks
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups fresh or frozen blackberries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
Pour the heavy cream and whole milk into a medium saucepan. Add the dried lavender buds and stir to combine. Warm the mixture over medium heat until steaming, about 5-7 minutes.
Strain the mixture through a fine-mesh strainer, discarding the lavender buds. Return the strained cream to the saucepan.
Whisk together the egg yolks, sugar, and salt. Slowly pour about 1 cup of the warm cream into the egg mixture and whisk constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream.
Cook the mixture over low heat, stirring constantly and cooking until it coats the back of a spoon, about 10 minutes. Chill the custard mixture in the refrigerator for 6 hours.
Churn the cooled custard mixture until it forms soft, creamy ice cream. Swirl in the blackberry sauce in ribbons.
Freeze the ice cream mixture in the freezer for a few hours before serving.
Nutrition
- Calories: 310 per portion
- Sugar: 32g
- Sodium: 55mg
- Fat: 17g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g