An impromptu book club gathering (and the discovery of long forgotten culinary lavender in the back of my spice cabinet) led me to making this delicious ice cream. This type of ice cream is classified as “Philadelphia-style” since it doesn’t contain eggs or require any cooking.I found a base recipe to work with off the web and altered it a bit to suit the lavender. Though not as decadent or complex as a custard-based ice cream, it certainly meets the needs of a quick dessert on a hot summer day.
Blueberry-Lavender Ice Cream
Make sure you are using culinary lavender and not lavender from the garden. Culinary lavender can be purchased from your local farmers market or online. Mine comes from Dixon’s Eatwell Farm.
1 1/2 cup half & half
1/2 cup sugar
2 Tbsp. culinary lavender
2 cups fresh blueberries
1/2 cup sour cream
1/2 tsp. salt
1. Place half & half in a saucepan and bring to simmer on medium heat; add sugar and lavender and reduce heat to low. Keep on heat for 10 minutes, stirring occasionally. Remove from heat and cool.
2. Place blueberries, sour cream, salt and half & half mixture in a blender or food processor and process until thoroughly blended. Strain mixture through a fine sieve or strainer and pour liquid into an ice cream maker. Make ice cream, following manufacturers instructions. Remove ice cream and place in a freezer-safe container and freeze for at least 4 hours before serving.