No Egg Blueberry And Lavender Ice Cream Food

NO-EGG BLUEBERRY AND LAVENDER ICE CREAM

Steps:

• Combine blueberries and honey in a saucepan and bring to a simmer over medium heat until mixture thickens, about 5 minutes. Add vanilla extract, lavender, and salt and mix well. Reduce heat to low and continue to simmer until the berries have completely broken down and resemble a chunky jam, about 45 minutes. Remove from heat and transfer to a bowl. Chill in the refrigerator.
• Whisk coconut milk, honey and nutmeg together in a bowl. Pour into an ice cream maker and freeze according to manufacturer's instructions until mixture has thickened, 10 to 20 minutes. Add chilled blueberry jam and churn until jam is well mixed into the ice cream, about 2 minutes more.
• Transfer to an airtight container and freeze until firm, about 4 hours.

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.

LAVENDER ICE CREAM

Steps:

• In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender., Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

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 ICE CREAM RECIPE

Steps:

• 1. Start by making a thick blueberry syrup. Combine the 1 1/2 cups of blueberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice in a small saucepan.2. Heat over medium heat for about five minutes, until the blueberries soften and begin to break down.3. Remove from the stove and puree in a blender.4. Pour through a mesh sieve to remove the seeds. (Some of the seeds may still get through. That is o.k.)5. Return the blueberry mixture to the pan on the stove and cook over medium heat, stirring constantly, until most of the liquid has evaporated and the mixture has thickened (about 15 minutes).6. Transfer the blueberry mixture to a small container and place in the refrigerator for at least two hours, or overnight.When fully chilled, the mixture will look like thick jelly.7. When ready to churn your ice cream, add the chilled blueberry mixture, along with 1/2 cup plus 2 tablespoons of sugar to a large mixing bowl. Stir together.8. Add 1 cup of whole milk and whisk together until all the lumps are gone.9. Add 2 cups of heavy whipping cream and whisk together.10. Pour into your ice cream maker and follow the manufacturer's directions.When ice cream has reached soft-serve consistency, transfer to an airtight container and freeze overnight.

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
• In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
• Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.

BLUEBERRY ICE CREAM

Steps:

• Freeze ice cream bowl for 24 hours.
• Combine blueberries and sugar in a medium sized saucepan over medium heat. Do not cover but mashed blueberries with spatula and stir until sugar dissolves, about 5 minutes.
• Removed from heat and pour into a large bowl. Stir in half-and-half and cream. Cover and refrigerate for at least 2 hours.
• Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
• If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.