Blueberry Lavender Ice Cream with Blueberry Swirl
Baking and Desserts • European
Description
Blueberry Lavender Ice Cream with Blueberry Swirl
Ingredients
- 3.2% Milk 5 fl oz
- 10% cream 5 fl oz
- Sugar 5 oz
- Salt a pinch
- Corn Starch 3 teaspoons
- Semi-soft cream cheese 0 oz
- Fresh Berries 5 oz
- Lavender flowers a knife tip
Step-by-Step Guide
Step 1
For the blueberry sauce, mix the blueberries with 50 grams of sugar, gently crush the berries to release their juice, transfer the mixture to a saucepan, and cook for 5–10 minutes over low heat, stirring constantly. Remove from heat, let cool, transfer to a blender, blend into a smooth sauce, and strain.
Step 2
Dissolve the cornstarch in 50 ml of milk.
Step 3
For the ice cream, in a saucepan over medium heat, combine the remaining milk, cream, sugar, and salt, stir, and bring the mixture almost to a boil. Add the cornstarch milk and cook the mixture, stirring constantly, until it thickens. Remove from heat, add the cream cheese and 1/3 of the prepared sauce, mix until smooth, and cool to room temperature, then refrigerate overnight.
Step 4
Freeze in the freezer according to the instructions, adding just a couple of drops of lavender extract before starting the freezing. Place the finished ice cream in a container, layering it with the remaining 2/3 of the blueberry sauce. Store in the freezer for at least 4 hours before serving.
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