Blueberry Lavender Ice CreamCourse: DessertCuisine: AmericanDifficulty: Easy
I saw this recipe in the June edition of Fine Cooking magazine. I love blueberries and love lavender and I loved that I did not have to lug out my professional ice cream machine. This recipe is a snap to make and can be made 2 days ahead, because you have to steep the lavender in the heavy cream overnight and then make the ice cream and then let it sit for 8 hours. It is a family favorite and I have now made it probably 16 times in about an 8 week period. I make it for family, friends and neighbors and everyone loves it. I use food grade organic lavender. You can always double this recipe and I have used other flavors of jam, but blueberry is my favorite. It tastes great with peach or cherry. Add a little fresh mint.
1/2 teaspoon dried food grade lavender
4oz full fat cream cheese, room temperature, left out about 30 minutes
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
2 cups cold heavy cream
1 can 14oz sweetened condensed milk
1 Tablespoon Bullleit Bourbon
1/2 cup Bonne Maman Wild Blueberry Preserves
- In a large liquid measuring glass container, pour the 2 cups heavy cream and 1/2 teaspoon dried lavender. Cover with plastic wrap and allow to steep overnight.
- Set out cream cheese for about 30 minutes if a hot day or 45 minutes if cooler. While cream cheese is coming to temp, strain the heavy cream into a bowl. Discard lavender. Place a 9×5 loaf pan in the freezer.
- In the bowl of a food processor, pulse cream cheese, vanilla and salt until creamy. Scrape bowl as needed. Add the heavy cream while the processor is on and stop once stiff peaks form about 30 seconds.
- Add the condensed milk and bourbon, pulse until combined.
- Transfer ice cream to prepared pan and add preserves, mix in with a large dinner fork. Smooth the top and cover well with plastic wrap. make sure the plastic wrap is on the smooth layer of ice cram. Place in freezer for 8 hours or preferably overnight.
- Serve cold and delicious. The ice cream will keep for 1 week in an air tight container.