I started with just trying to make lavender ice cream, but then I thought the ice cream lacked some of that purple color. So I pureed some blackberries and they add a luscious texture not to mention gorgeous color.
It's so creamy and sophisticated that you will keep serving this for all your parties.
It's also perfect for summer or spring days!
You'll want to get some dried culinary lavender. Once you cook it make sure to strain your lavender out!
Even though your mixture will still be slightly runny by the time you put it in your churner (if using), it will be okay.
|Level: 👩🏽🍳👩🏽🍳|Time: 4 hours, 30 minutes|Serves: 6|
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
2 1/2 tablespoons dried culinary lavender
1/2 cup honey
1 cup blackberries
In a pot cook heavy whipping cream, milk, lavender, and honey. Stir until honey dissolves about 2 minutes.
Remove from heat, strain the lavender out of the mixture with a fine mesh sieve. Add blackberry puree and pour it into a glass container. Freeze for 4 hours, or freeze for 1 hour, and churn in your ice cream churner.
- The Bored Baker 👩🏽🍳