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Blueberry Lavender Ice Cream offers a unique and refreshing twist on a classic summer dessert, combining the natural sweetness of blueberries with the subtle floral notes of lavender.
What makes this recipe truly special is its balance of flavors—neither too sweet nor overpowering, making it delightfully light yet indulgent.
It’s also a great choice for those who appreciate homemade, artisanal ice cream with clean ingredients.
Nutritionally, this ice cream provides a moderate source of good fats from the heavy cream and is relatively low in carbs compared to many commercial ice creams, thanks to the careful balance of sugar and corn syrup.
The use of real fruit puree adds antioxidants and fiber, while lavender imparts natural soothing qualities, enhancing the overall sensory experience.
This recipe is perfect for everyday cooking as it requires minimal active prep time and uses simple steps, while the long chilling and churning phases make it a stress-free option for meal prep or entertaining.
Must-Have Tools for Perfect Results
Immersion Blender
Essential for creating a smooth, luscious blueberry purée, this handy tool makes blending fresh or frozen berries effortless. Beyond this recipe, it’s a versatile kitchen must-have for soups, sauces, and smoothies.
4-Quart Saucepan
This size is perfect for heating the ice cream base evenly without spills. A heavy-bottomed pan distributes heat well, preventing scorching, and is great for custards, sauces, and more.
Whisk
A good-quality whisk is crucial for blending the cornstarch slurry smoothly into the hot milk mixture, ensuring no lumps form. It’s an indispensable tool for baking, emulsifying dressings, and mixing batters.
Ice Cream Maker
This appliance is the key to transforming your base into creamy, homemade ice cream. Its churning action incorporates air and prevents ice crystals, providing smooth texture. It’s an investment that pays off for any frozen dessert lover.
Fine Mesh Strainer
Perfect for removing dried lavender buds after steeping, it ensures a silky ice cream base free of unwanted texture. This strainer is also useful for sifting flour, draining sauces, and rinsing grains.
Blueberry Lavender Ice Cream
Equipment
- 1 immersion or countertop blender
- 1 heavy-bottomed 4-quart saucepan
- 1 Whisk
- 1 Ice Cream Maker
- 1 Fine mesh strainer
Ingredients
- 2 cups whole milk divided
- 1 ¼ cups heavy cream
- 1 cup fresh or frozen blueberries
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon kosher salt
- 1 ½ tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- ¼ cup dried edible lavender buds
Instructions
- Prepare Blueberry Purée: Place the blueberries in a blender or use an immersion blender to process them until completely smooth. This purée will infuse the ice cream with fresh, vibrant berry flavor. Set aside the purée while you begin working on the base.
- Combine and Heat Dairy Mixture: In a medium to large saucepan (about 4 quarts), combine 2 cups of whole milk, the heavy cream, blueberry purée, sugar, corn syrup, and salt. Whisk these ingredients together over medium heat, stirring occasionally, until the mixture is heated through and just begins to boil.
- Prepare Cornstarch Slurry: While the milk mixture warms, whisk together the remaining 2 tablespoons of milk with the cornstarch in a small bowl until smooth and free of lumps. This slurry will thicken the ice cream base.
- Thicken the Ice Cream Base: Once the dairy mixture reaches a rolling boil, continue boiling for about 60 seconds to activate the thickening process. Remove the saucepan from heat, and gradually whisk in the cornstarch slurry. Return the pan to medium heat and bring back to a gentle boil, stirring constantly, until the mixture thickens noticeably.
- Infuse Lavender and Vanilla: Take the pan off the heat and stir in the vanilla extract. Add the dried lavender buds and cover the pan. Let the lavender steep in the warm base for 20 minutes to impart a delicate floral aroma.
- Strain and Chill the Base: Strain the mixture through a fine mesh sieve into a clean container to remove the lavender buds and any lumps. Cover the container tightly and refrigerate the base for 6 to 8 hours, or overnight, to chill thoroughly and develop flavors.
- Churn the Ice Cream: Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until the mixture reaches a soft-serve consistency.
- Freeze Until Firm: For firmer ice cream, transfer the churned ice cream to an airtight container and freeze for 4 to 6 hours before serving. Enjoy immediately for a creamy, soft-serve texture.
Notes
- Milk Choice: Whole milk provides the perfect balance of creaminess and texture, but you can substitute 2% milk for a slightly lighter version.
- Blueberries: Fresh blueberries yield the best flavor during peak season, but frozen berries work well too—just thaw before blending.
- Lavender: Use edible lavender buds only. If you’re new to lavender, reduce to 2 tablespoons for a milder floral note.
- Cornstarch: This acts as a natural thickener for a smooth ice cream base without eggs, making the recipe simpler and quicker.
- Chilling Time: Don’t skip chilling the base; it improves the texture and ensures the ice cream churns properly.
- Storage: Homemade ice cream is best enjoyed within a week for optimal flavor and texture but can be stored up to two weeks in an airtight container.
Chef’s Secrets for Creamy Ice Cream
Achieving the perfect creamy texture in homemade ice cream often comes down to a few key techniques.
First, blending the blueberries into a smooth purée ensures an even distribution of flavor without chunky bits interrupting the creamy mouthfeel.
When heating the milk and cream mixture, patience is crucial—bringing it to a rolling boil activates the thickening power of the cornstarch, which helps create a silky custard base without eggs.
Steeping the dried lavender off-heat allows the delicate floral notes to infuse gently without becoming overpowering or bitter.
Finally, chilling the ice cream base thoroughly before churning is essential; this slows down ice crystal formation and allows the machine to aerate the mixture properly, yielding soft, smooth ice cream that can be firmed up with freezer time.
Using corn syrup is a chef’s trick to improve texture and prevent iciness, adding to the luscious mouthfeel.
Serving Suggestions to Impress Guests
This blueberry lavender ice cream shines when served simply to highlight its unique flavor combo, but you can elevate it easily.
Pair a scoop with fresh blueberries and a drizzle of honey or a sprig of fresh lavender for an elegant presentation.
It also pairs beautifully with light desserts like lemon shortbread cookies, angel food cake, or a warm berry compote.
For a refreshing twist, serve the ice cream alongside sparkling rosé or a chilled glass of Moscato to complement the fruity and floral notes.
For a casual treat, top it with crushed toasted almonds or granola for a satisfying crunch that contrasts with the smooth creaminess.
Storage Tips to Maintain Freshness
Proper storage is key to preserving the quality of your homemade ice cream.
Always transfer the churned ice cream into an airtight container to prevent exposure to air, which can cause freezer burn and ice crystals.
Press a piece of parchment paper or plastic wrap directly on the surface before sealing to minimize ice formation.
Store your ice cream in the coldest part of your freezer, typically the back, where the temperature is more stable.
Homemade ice cream is best consumed within one to two weeks for optimal flavor and texture, though it can last longer.
When ready to serve after freezing, allow it to soften at room temperature for 5–10 minutes to reach the ideal scoopable consistency.
Frequently Asked Questions About Ice Cream
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Just thaw them completely and drain excess juice before blending to avoid watering down the purée.
2. What can I substitute for dried lavender?
If you don’t have dried edible lavender, you can omit it or replace it with a small amount of lemon zest or fresh herbs like mint for a different flavor twist.
3. Why is corn syrup used in the recipe?
Corn syrup helps prevent the ice cream from crystallizing by inhibiting large ice crystals, resulting in a smoother texture and creamier mouthfeel.
4. Can I make this recipe without an ice cream maker?
Yes, you can freeze the base in a shallow container and stir vigorously every 30 minutes as it freezes to break up ice crystals, though texture won’t be as smooth as with a churner.
5. How long can I store homemade ice cream?
For best flavor and texture, consume within one to two weeks. Beyond that, ice crystals may form, and flavors can fade.
This recipe is inspired by wyseguide and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
