Blueberry Lavender Ice Cream with Blueberry Swirl

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Blueberry Lavender Ice Cream with Blueberry Swirl

Ingredients

3.2% Milk - 7 fl oz
10% cream - 7 fl oz
Sugar - 4.6 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Semi-soft cream cheese - 1.8 oz
Fresh Berries - 3.5 oz
Lavender flowers - a knife tip

Step by Step guide

Step 1

For the blueberry sauce, mix the blueberries with 50 grams of sugar, gently 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, blend into a smooth sauce, and strain.

Step 2

Dissolve the cornstarch in 50 ml of milk.

Step 3

For the ice cream, in a saucepan over medium heat, combine the remaining milk, cream, sugar, and salt, stir, and bring the mixture almost to a boil. Add the cornstarch milk and cook the mixture, stirring constantly, until it thickens. Remove from heat, add the cream cheese and 1/3 of the prepared sauce, mix until smooth, and cool to room temperature, then refrigerate overnight.

Step 4

Freeze in the freezer according to the instructions, adding just a couple of drops of lavender extract before starting the freezing. Place the finished ice cream in a container, layering it with the remaining 2/3 of the blueberry sauce. Store in the freezer for at least 4 hours before serving.