This no-cook, custard-free Blueberry Lavender Ice Cream is a snap to whip up using your KitchenAid Ice Cream Maker Attachment. It yields a smooth, rich base without requiring you to heat dairy or temper eggs on the stove and is a perfect treat to make when enjoying National Ice Cream Month.
Ingredients:
- Dairy: 2 cups heavy cream (well-chilled), 1 cup whole milk (well-chilled)
- Sweetener: 3/4 cup granulated sugar - although I'd use just 2/3 cup
- Flavorings: 1/2 Tablespoon culinary-grade dried lavender, 1 teaspoon vanilla extract
- Blueberry Swirl: 1 cup fresh or frozen blueberries, 2 tablespoons sugar, 1 teaspoon lemon juice
Instructions:
1. Prep the KitchenAid Attachment:
Make sure your KitchenAid freezer bowl has been in the freezer for a full 15 to 24 hours before you begin.
Make sure your KitchenAid freezer bowl has been in the freezer for a full 15 to 24 hours before you begin.
2. Make the Blueberry Swirl:
In a small saucepan, combine the blueberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the berries burst and reduce into a thick, jammy syrup. Remove from heat and place in the fridge to cool completely.
In a small saucepan, combine the blueberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the berries burst and reduce into a thick, jammy syrup. Remove from heat and place in the fridge to cool completely.
3. Steep the Lavender:
In a medium bowl, whisk together the whole milk, heavy cream, sugar, and vanilla. Stir in your dried lavender. Cover the bowl and let the mixture steep in the refrigerator for at least 1 hour (up to 4 hours) to extract the floral flavor. Once steeped, pour the mixture through a fine-mesh sieve to remove the lavender buds.
In a medium bowl, whisk together the whole milk, heavy cream, sugar, and vanilla. Stir in your dried lavender. Cover the bowl and let the mixture steep in the refrigerator for at least 1 hour (up to 4 hours) to extract the floral flavor. Once steeped, pour the mixture through a fine-mesh sieve to remove the lavender buds.
4. Churn:
Assemble your KitchenAid mixer with the freeze-chilled bowl and paddle attachment. Turn the mixer to Stir (Speed 1) and slowly pour the lavender-infused cream base into the bowl. Let it churn for 20 to 25 minutes until the mixture thickens into a soft-serve consistency.
Assemble your KitchenAid mixer with the freeze-chilled bowl and paddle attachment. Turn the mixer to Stir (Speed 1) and slowly pour the lavender-infused cream base into the bowl. Let it churn for 20 to 25 minutes until the mixture thickens into a soft-serve consistency.
5. Add the Swirl:
During the last two minutes of churning, gently fold or spoon in your chilled blueberry syrup so it ribbons throughout the ice cream.
During the last two minutes of churning, gently fold or spoon in your chilled blueberry syrup so it ribbons throughout the ice cream.
6. Freeze:
Transfer the ice cream to an airtight, freezer-safe container and freeze for at least four hours to reach a traditional scoopable consistency.
Transfer the ice cream to an airtight, freezer-safe container and freeze for at least four hours to reach a traditional scoopable consistency.
If this ends up anywhere near as tasty as the Lavender Blueberry ice cream I had at Frederik Meijer Gardens & Sculpture Park, you are sure to enjoy it!
I thought it would be fun to share some Lavender fun facts with you which I found online - did you know . . .
- Lavender is a botanical cousin to mint and thrives in dry, sunny, and rocky conditions.
- Its name comes from the Latin word "lavare," meaning "to wash". Ancient Romans used it to scent their public baths.
- It takes an estimated 150 pounds of flowers to yield just one ounce of oil.
- The ancient Egyptians utilized lavender during the mummification process.
- Lavendar was also popular in ancient Greece and Rome for treating insomnia, easing back pain, and disinfecting wounds.
- In ancient Rome, a single pound of lavender could cost an entire month's wages—roughly equal to a Roman soldier's paycheck.
- During the 17th-century Bubonic Plague, people attached bunches of lavender to their clothes to ward off disease.
- The plant produces a high amount of the natural compound linalool, making it a powerful natural deterrent against mosquitoes, flies, and slugs. (Maybe this is why it helped with the plague - if it did?)
- Lavender is a popular ingredient in baking and teas, but chefs must use it sparingly. Using the wrong species in food can easily give the dish a "bubble bath" taste.
- While the scent brings peace to humans, the plant contains traces of linalool, which can be toxic to cats and dogs if ingested in large quantities.
Which fun fact do you find the most interesting? Since I have a cat, the last one is important to me for sure!
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