Blueberry Lavender Ice Cream Food

NO-CHURN BLUEBERRY LAVENDER ICE CREAM

Steps:

• To make the sauce, place all the ingredients in a large, heavy bottom pot over medium-low heat. Cook, stirring often, until the berries have released their juices and the mixture is thick, about 10 minutes. Remove from the heat and let cool completely before using. If desired, while the sauce is still warm, press the mixture through a fine mesh sieve to remove a majority of the blueberry skins.
• Once the berries have cooled, whip the heavy cream with the vanilla extract until it forms medium-stiff peaks. Fold in the sweetened condensed milk. Then, fold in the blueberry sauce until either completely combined, or subtle streaks remain.
• Pour the mixture into a freezer safe container and freeze for a minimum of 12 hours before scooping and serving.

BLUEBERRY-LAVENDER ICE CREAM

Steps:

• Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract.
• Make the ice cream: Process in an ice-cream maker according to manufacturer's instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.

BLUEBERRY LAVENDER ICE CREAM

Steps:

• To make the blueberry puree, blend blueberries with an immersion or countertop blender until smooth. Set aside.
• In a 4-quart saucepan, combine the 2 cups milk, heavy cream, prepared blueberry puree, sugar, corn syrup, and salt. Whisk to combine and place over medium heat.
• While the milk mixture is heating, combine the reserved 2 tablespoons milk and Mira-Cleer. Whisk until smooth and set aside.
• Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and slowly whisk in the Mira-Cleer slurry. Return to heat and bring back to a rolling boil. It is essential the mixture comes back to a rolling boil to activate the thickener.
• Remove from heat add the vanilla extract and dried lavender. Stir to combine and steep for 20 minutes.
• Once steeped, strain to remove the lavender and pour the ice cream base into an airtight container. Cover and chill 6-8 hours. The ice cream base can be stored for up to 48 hours.
• Once ready to chill, follow the manufacturer's instructions with the ice cream maker. Churn approximately 25 minutes. Enjoy immediately as soft serve or pour into an airtight container and place in freezer for 4-6 hours for a hard serve.

BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS

Steps:

• In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
• *This sauce is also great for pancakes, pound cake or cheesecake!
• Gingersnap Ice Cream Cups:.
• Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
• Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
• Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.