Blackberry Lavender Ice Cream

RECIPE SUMMARY:

• Prep Time: 3 hr 30 min

• Freeze Time: 8 hrs

• Servings: 6

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INGREDIENTS:

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• Lavender Buds (2 Tablespoons)

• Heavy Cream (1 1/2 Cups, Divided)

• Sweetened Condensed Milk (5oz)

• Blackberries (6 Teaspoons of Juice from Crushed and Strained Blackberries)

• Vanilla Extract (1 1/2 Teaspoons)

• Salt

STEPS:

• Prepare Lavender Infused Cream:

  • Microwave 1/2 cup of heavy cream for 30 seconds on high until warm (but not hot) to the touch.

  • Add 2 tbsp of dried lavender buds to the warm cream and allow it to steep. Once cooled, cover with cling wrap and chill in the fridge for 2-3 hours.

  • Strain the lavender from the cream and discard the lavender. Add the infused cream to 1 cup of chilled heavy cream. Whip until stiff using a stand or hand mixer.

• Mix Blackberry Mixture:

  • In a large bowl, combine 5 oz of sweetened condensed milk with 6 tsp of blackberry juice (fresh blackberries crushed and strained), 1 1/2 tsp of vanilla extract, and a pinch of salt. Stir until well mixed.

• Combine Whipped Cream and Blackberry Mixture:

  • Add a dollop of whipped cream to the condensed milk mixture to lighten it. Mix until combined.

  • Gently fold in the rest of the whipped cream, being careful not to deflate it.

• Freeze:

  • Transfer the mixture to a freezer-safe container, smoothing the top. Cover with cling wrap to prevent ice formation.

  • Freeze overnight or until firm.

• Enjoy:

  • Scoop the blackberry lavender ice cream into bowls or cones.

  • Serve and enjoy the delightful flavors of summer!

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