[Welcome to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]
Each summer in Bozeman there is a weeknight Farmers’ Market just a few blocks from my work. If I remember, I love cruising through to see the array of fresh produce, baked goods, artisan jewelry, and local craftsmen from the area. One of my favorite things is the abundance of jam flavors, everything from the standard mixed berries to the more unusual sweet and spicy concoctions.
Last summer I discovered a delightful blueberry lavender jam that I just fell in love with. Bursting with blueberry and complimented by the lightness of lavender, it’s a flavor profile that is excellent on toast or a scone, but also escalates your standard PB&J into something a bit more exciting. Given its huge success in jam form, I decided it’d be an excellent combination as one of this year’s ice cream flavors.
I combined the ideas from my favorite blueberry sauce and my lavender ice cream from two years ago into one glorious experience. The syrup is excellent on its own and in a thickened form2 would be delicious for pancakes or waffles. Mixed into the ice cream it’s lighter in taste than some of your more traditional flavors (although the nutritional information looks no different.)
This is a fantastic summer flavor and works well with both fresh or frozen blueberries, whichever you have on hand. It’s also a great way to use up last year’s berries to make room for the new crop. Summery blueberry and fragrant lavender is a combination of which I will never tire, and I encourage you to give it a try. As an added bonus, the ice cream is a beautiful swirled reddish-purple and adds lovely color to your dessert table. If you’re a cake and ice cream person, I’d recommend a light vanilla bean cake to pair it with.
Give this one a try and be sure to come back next week!
Blueberry Lavender Ice Cream
Makes 6-7 cups
Blueberry Lavender Syrup
2 cups blueberries (if frozen, thaw and drain before using)
1/2 cup water
1/4 cup sugar
1 Tbsp lemon juice
1/2 tsp vanilla
1 Tbsp culinary lavender
2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute
1/2 cup sugar
- In a small saucepan, combine blueberries, water, 1/4 cup sugar, and lemon juice. Bring to a light boil and heat for an addition 5 minutes, stirring occasionally and mashing blueberries to release more flavor.
- Meanwhile, gently crush the lavender buds with a spoon (or a mortar and pestle, if you’re fancier than I am).
- Remove blueberry sauce from heat and strain through a fine mesh sieve to remove the berries.1 Stir lavender into the syrup and allow to steep for about 30 minutes.
- Strain syrup through the sieve again, then store in the fridge until chilled or ready to use.2
- Meanwhile, in a large bowl, whisk together cream, half and half, egg substitute, and 1/2 cup sugar.
- Cover bowl and chill in the refrigerator until completely chilled, or overnight.
- Reserve 1/2 cup of blueberry lavender syrup, and whisk 1 – 1.5 cups into the ice cream mixture.
- Freeze according to your ice cream maker’s directions. During the last minutes of churn time, stream in the reserved syrup for a marbled effect.
- Transfer ice cream to a cold freezer-safe bowl to freeze for an additional three hours, or overnight.
- Excellent solo or with extra syrup.
1 You can discard the berries or store in the fridge to use as an ice cream topping. I also used some in oatmeal and smoothies which were both excellent.
2 If you are making the syrup specifically as a topping, you could stir in some cornstarch (mixed with water). Return to a boil for a few minutes to thicken the consistency of the syrup. Add the berries back in for a chunkier sauce if you like.