Paired with a Summer Ale
Woohoo! Happy Friday, friends! I think lavender blueberry honey ice cream is the perfect way to celebrate don’t you? I have to tell you…I’ve had this recipe planned for some time. Normally, the weather here in Colorado is beautiful. We rarely see rain. Well don’t you know we received some rain this past week, and and the rain lasted about 4 days straight. Ugh. It wasn’t a warm rain either. It was a cold, disgusting, I didn’t know I had moved back to the east coast kind of rain. You know, that misty crap. In all honesty, I’d rather have a downpour. At least that would make things a little exciting.
Can you tell I hate rain?
Do you understand why I live in a place where the climate is fairly dry?
So the point of this whole tirade is that I decided to make ice cream on one of these cold and rainy days. Mind you, I could eat ice cream in the dead of winter where it’s -20 degrees F with 3 feet of snow on the ground, but I was so hoping that I was able to enjoy this beautiful ice cream on a warm and sunny day.
Oh well. We can’t all win at life.
This lavender blueberry honey ice cream is so good you guys. I used a traditional vanilla ice cream base because I wanted a subtle vanilla flavor to be there. Lavender is extremely overpowering sometimes, so you need to balance that out a bit. When it comes to using the lavender essential oil, PLEASE be conservative. This oil is assertive. You will only need a few drops. Play around with it and work your way up to your desired lavender taste.
I hope you guys enjoy this recipe for lavender blueberry honey ice cream. I know that I did! Have a wonderful weekend, and I’l talk to you guys on Sunday! xo
An ice cream maker is required for this recipe.
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 large egg yolks
- 1/2 cup honey
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3-4 drops lavender essential oil (more or less to taste)
- 1 cup frozen blueberries
- To a large saucepan, add the heavy cream and whole milk. Heat over medium, and bring the mixture just to a simmer, stirring frequently. Remove from heat.
- In a large bowl, whisk together the eggs yolks until light in color. Add the sugar and honey and whisk until smooth. Temper the cream mixture into the egg mixture, by adding a little at a time while constantly whisking. Once about half of the cream mixture has been added to the egg mixture, pour the egg mixture into the saucepan, whisking constantly. Return the pan to the stove, and place over low heat. Continue cooking, stirring frequently, until the mixture has thickened to the point where it coats the back of a spoon (a temperature of 170 degrees F - use a thermometer to make your life easier). Transfer the mixture to a large bowl or container and bring to room temperature, about 20-25 minutes. Stir in the vanilla extract and lavender essential oil. Cover and place the mixture in the refrigerator to chill for at least 4 hours.
- Once your ice cream base has chilled, pour it into the bowl of an ice cream maker. Process per manufacturer's instructions to desired consistency, about 25-30 minutes. Fold in frozen blueberries and transfer to an airtight container.
- Serve immediately for soft serve, or cover and freeze until you are ready to serve.