Blueberry Lavender Ice Cream

Baking and Desserts | European cuisine

⏳ Time

2 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Blueberry Lavender Ice Cream

Ingredients

3.2% Milk - 7 fl oz
10% cream - 7 fl oz
Sugar - 3.9 oz
Corn Starch - 3 teaspoons
Fresh Berries - 1.8 oz
Lavender flowers - to taste
Semi-soft cream cheese - 1.8 oz
Orange Blossom Water - to taste

Step by Step guide

Step 1

For the ice cream, dissolve the cornstarch in 100 ml of milk and set aside.

Step 2

In a saucepan, combine the remaining milk, cream, and 80 grams of sugar, place over heat, and bring to almost a boil. Add the cornstarch milk and cook the mixture, stirring constantly, until it thickens to the consistency of milk jelly. Remove from heat, add the cream cheese, mix until smooth, and cool to room temperature.

Step 3

For the blueberry sauce, combine the blueberries with 30 grams of sugar, lightly crush the berries to release their juice, transfer the mixture to a saucepan, and cook for 5–10 minutes over low heat, stirring constantly. Remove from heat, let cool, transfer to a blender, and blend into a smooth sauce.

Step 4

Mix the ice cream and sauce into a uniform cream of monochromatic lavender shade, pour the cream into a clean container, and refrigerate overnight.

Step 5

Transfer the cream to an ice cream maker, add just a couple of drops of orange blossom water and lavender extract, and freeze the ice cream according to the instructions.

Step 6

If you don't have an ice cream maker, immediately pour the cream into a container for ice cream (with the extracts added beforehand), place it in the freezer, and stir the contents of the container every 20–30 minutes until set.