Friday, June 13, 2014

Blueberry-Lavender Icecream

When the sun is shining there's nothing better than a scoop of delicious ice-cream, especially if it's homemade!  We are so lucky that it's quite easy to find good quality ice-cream in the shops, but for a special occasion it adds something if you make your own.  I'm a bit of a lavender fiend and have experimented with this Lavender cocktail and this Lavender hot chocolate and with a hot weekend forecast for London over the next few days, I thought it was time for a lavender desert.  

  • 3 cup(s) heavy cream
  • 1 cup(s) whole milk
  • 1 tablespoon(s) dried lavender flowers
  • 8 large egg yolks
  • 1/2 cup(s) sugar
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 cup(s) blueberries
  1. Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract.
  2. Make the ice cream: Process in an ice-cream maker according to manufacturer's instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.

Have a lovely weekend...

image: Town&Country

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