by: Tieghan Gerard
Cook Time
6 hours
Prep Time
25 minutes
Yield
8-10 Servings
Total Time
6 hours
Prep Time
25 minutes
Yield
8-10 Servings
summary
Tieghan Gerard, of Half Baked Harvest, shares her Blackberry Lavender Ice Cream recipe.
If I had to pick two things about summer that I love most, I think it would have to be fresh berries and ice cream. It just wouldn’t be summertime without either one. One of my very favorite flavor combos is blackberry and lavender. I first put this combo together last summer in a scone recipe that has since become my go-to when hosting a brunch. I love the flavor combo so much that I decided it was time to try it out in another mode. Since the sun is shining and the weather is warming, ice cream was the obvious choice. If you guys have never made homemade ice cream before I am so excited to be the one telling you to do so. Nothing can really beat a pint of homemade ice cream. Especially one like this, filled with sweet summertime blackberries and lavender. It’s truly perfection.
ingredients
- Ingredients
- 5 egg yolks
- 2 tablespoons granulated sugar
- 3 cups heavy cream or whole milk
- 3/4 cup honey
- 2 teaspoons vanilla
- 2 tablespoons dried lavender
- 1/4 teaspoon flaky sea salt
- 3 cups fresh blackberries
directions
- In a medium size pot, whisk together the egg yolks and sugar until the yolks are pale yellow in color. Next whisk in the milk, honey, vanilla, lavender and sea salt.
- Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes. Once thickened, remove from the heat. Place a fine-mesh sieve (strainer) over a large heatproof bowl and immediately strain the custard into the bowl. Discard the lavender.
- Add the blackberries to a bowl and gently mash them using a fork or potato masher until the blackberries are smashed down and their juices have been released. Stir the blackberries into the custard. Cover the custard and place in the fridge for 4 hours or overnight.
- Once the ice cream mixture is well chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container.
- Freeze for 4-6 hours or until firm.
notes
Use high quality eggs for the best flavor. Be sure to use whole milk, heavy cream, or a mix of the two for a rich and creamy ice cream. I also love using full-fat canned coconut milk and goat milk. Be sure place your ice cream bucket in the freezer the day before you want to churn your ice cream. Trust me, it is not fun when you have your custard all ready for churning only to realize you forgot to put the ice cream bucket in the freezer. Been there, done that. If you wanted to get extra fancy with this recipe you could throw in some chopped white or dark chocolate. Delish! Because of the honey, this ice cream will be softer than most.
