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Blackberry Lavender Ice Cream

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Blackberry Lavender Ice Cream
Votes: 125
Rating: 3.18
You:
Rate this recipe!
Servings
8-10
Ingredients
  • 5 egg yolks
  • 2 tablespoons granulated sugar
  • 3 cups heavy cream or whole milk
  • 3/4 cup honey
  • 2 teaspoons vanilla
  • 2 tablespoons dried lavender
  • 1/4 teaspoon flaky sea salt
  • 3 cups fresh blackberries
Servings
8-10
Ingredients
  • 5 egg yolks
  • 2 tablespoons granulated sugar
  • 3 cups heavy cream or whole milk
  • 3/4 cup honey
  • 2 teaspoons vanilla
  • 2 tablespoons dried lavender
  • 1/4 teaspoon flaky sea salt
  • 3 cups fresh blackberries
Votes: 125
Rating: 3.18
You:
Rate this recipe!
Instructions
  1. In a medium size pot, whisk together the egg yolks and sugar until the yolks are pale yellow in color. Next whisk in the milk, honey, vanilla, lavender and sea salt.
  2. Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes. Once thickened, remove from the heat. Place a fine-mesh sieve (strainer) over a large heatproof bowl and immediately strain the custard into the bowl. Discard the lavender.
  3. Add the blackberries to a bowl and gently mash them using a fork or potato masher until the blackberries are smashed down and their juices have been released. Stir the blackberries into the custard. Cover the custard and place in the fridge for 4 hours or overnight.
  4. Once the ice cream mixture is well chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container.
  5. Freeze for 4-6 hours or until firm.
Recipe Notes

Because of the honey, this ice cream will be softer than most.

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