I’ve been on a major lavender kick recently. Here’s how it happened…I couldn’t sleep one night after I had gotten back from my summer Europe trip (probably because my mind was brewing with so many new ideas), so I scoured the Internet for wedding ideas. I knew I wanted a Gatsby-themed wedding, but then I got caught up in the Pinterest Bermuda Triangle, and next thing you know I’m looking at Lavender and Lace wedding themes.
Yup, I completely got distracted and really into the idea of using lavender, whether it be as a color or an ingredient. Initially, my plan was to make a cocktail but then I remembered I hadn’t used my Cuisinart Ice Cream Maker
I suggest ordering Culinary French Lavender
, preferably from Provence, France. A decent size bag will set you back about $10, but a little goes a long way so you have plenty to use for large portions, parties or for months to come. If you don’t want to make a cream based cocktail, I will have another lavender cocktail recipe coming soon with lavender-infused simple syrup – it’s divine, btw.
Ok, I’m getting to the recipe, I swear! A typical ice cream recipe calls for heavy cream and whole milk, but as a lady watching her upcoming wedding figure, I made a few adjustments so the lavender and blueberry ice cream would still taste creamy and dreamy but it would be a little kinder on my hips. I ended up using half and half cream (half the fat of heavy cream or heavy whipping cream) and I used 2% milk instead of whole milk to also shave some calories off. I opted for Trader Joe’s 100% blueberry juice; it’s packed with antioxidants, gives my lavender ice cream that perfect lavender color (no added food dyes!) and leaves out the blueberry skins.
I should mention that while I was photographing the ice cream, my neighbor walked by and complimented how good it looked. I ended up giving her my “prop” to taste and she freaked out over how good it was! If you love lavender and blueberries, there’s no better way to taste the two together than with my Lavender and Blueberry Ice Cream recipe. I promise you won’t regret making this delicious dessert! Oh, and make sure and check out my upcoming LOVE-nder cocktail…
1. In a small saucepan, add all of the above ingredients and simmer on very low heat until sugar dissolves (about 4-5 minutes). If you want a more purple-y color for your ice cream then add a little bit more blueberry juice. Make sure to keep stirring the mixture. Remove saucepan from heat and let cool.
2. Once cool, use a strainer to separate the lavender buds from the cream mixture and then place in the refrigerator for 1 – 2 hours or overnight so it’s cold before placing it in your ice cream maker.
3. Take your frozen freezer bowl out of the freezer and place it on the ice cream maker. Next, place the mixing paddle inside, circular side up. Pour in the lavender and blueberry cream immediately and turn on your Cuisinart Ice Cream Maker
4. Garnish with fresh blueberries and mint sprig. Enjoy!
