Print Options:

Lavender-Blueberry Ice Cream





Yields
Makes about 5 cups; 6 to 10 servings

A trip to a lavender farm inspired Jan Sousa to infuse blueberry syrup with the flowers and turn it into ice cream. For an elegant dessert, she spoons it into wineglasses, garnishes it with lavender blossoms, and sets lemon cookies on the side. Prep and Cook Time: about 30 minutes, plus at least 25 minutes to freeze.

 1 cup blueberries, rinsed
 3/4 cup sugar
 2 tablespoons dried culinary lavender blossoms
 1/2 teaspoon ground cinnamon
 1/2 teaspoon vanilla
 3 cups half-and-half
Step 1
1

In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.

Step 2
2

Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.

Step 3
3

Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.

Step 4
4

Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.

Step 5
5

Note: Nutritional analysis is per 1/2-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 161Calories from Fat 47
% Daily Value *
Total Fat 8.3g13%

Saturated Fat 5.2g26%
Cholesterol 27mg9%
Sodium 31mg2%
Total Carbohydrate 20g7%

Dietary Fiber 0.3g2%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.