After making lavender lemonade a while back I knew I wanted to incorporate lavender into another dish, so I broke out the ice cream maker and decided to try out lavender ice cream. A lot of recipes I’ve seen use dried lavender, but since its summer and my lavender plant is huge I wanted to use fresh. I’ve paired this ice cream with a tart, fresh blackberry sauce. It complements the sweetness of the ice cream very well and makes a beautiful little sundae.
For ice cream
2 cups whole milk
2 cups heavy cream
*1/4 to 1/2 cup packed, rinsed lavender leaves
1 cup superfine sugar
6 egg yolks
Hearty pinch of kosher salt
For blackberry sauce
1/2 pint blackberries, rinsed
1/4 cup sugar
1 lemon, zested and juiced
Yields 1 quart ice cream
*The more you use the stronger the flavor. If you want a very subtle taste, just go for a 1/4 cup.
For ice cream:
1. Heat the cream, milk, salt, and lavender in a medium saucepan until very hot but not simmering. Remove from heat and let lavender seep in milk 30-45 minutes. Strain the mixture and return to pan.
2. Start bringing your milk mixture back up to heat (never boil! It should just be very, very hot) and while it heats up, vigorously whisk the egg yolks and sugar in a medium bowl until thick and fluffy.
3. Slowly, slowly pour a stream of hot milk into the egg yolk mixture, whisking constantly. After half the hot milk has been poured in, go ahead and add the rest of it since the eggs should be tempered by now.
4. Return the mixture to the saucepan and cook on medium-low heat until it thickly coats the back of a wooden spoon. Never let the mixture simmer and always keep stirring it. This does take a while, so settle in!
5. Strain the mixture again into a container and place a piece of plastic wrap over it, letting the wrap touch the liquid. This will prevent a thick skin from forming on your custard. Chill the mixture for at least 5 hours, preferably over night.
6. Pour into your ice cream maker and follow the manufacturer’s directions accordingly.
For the blackberry sauce:
1. Add all ingredients to a saucepan and cook on medium heat for 10 minutes, using the back of a spoon to crush the blackberries a few times during cook time.
2. Let cool slightly and puree mixture until smooth. Strain the mixture. Serve warm over ice cream.