This is one my friend Jain (see Jain's fabulous blog here: http://onceinabluemooniris.blogspot.com/ ) introduced to a large group of us on a wonderful internet gardening site. Thank you Jain! It's about time to make it again, soon.
You won't believe the beautiful color and flavor of this delicious ice cream. If you are not fond of lavender you can reduce the amount, or leave it out--- the ice cream will still be gorgeous, the cinnamon is a wonderful compliment to the blueberries.
Lavender-Blueberry Ice Cream
1 cup blueberries, rinsed
3/4 cup sugar
3/4 cup sugar
2 tablespoons dried culinary lavender blossoms
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups half-and-half
Special equipment you'll need:
Fine food sieve/strainer
A large bowl filled half-way with plenty of ice and some water (to chill the ice cream mix before placing in the ice cream maker.)
An ice cream maker of at least 1 1/2 quart capacity
Making the Blueberry-Lavender mixture:
Place 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. Then pour this mixture through a fine strainer set over a bowl to catch the liquid. Pour the blueberries into a blender and return berry syrup to the pan.
Add lavender to the berry syrup in the pan and stir over medium heat until syrup is infused with flavor, about 5 minutes. Using the sieve, strain the liquid into blender, pressing to extract liquid. Discard the lavender. Next add the cinnamon and vanilla to the blender and whirl until very smooth.
Chill it down:
Pour into a bowl, nest in ice water, and stir often until very cold, about 15 minutes or so.
Freezing the mixture:
Stir in half-and-half then pour the 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 right away, or transfer to a container and freeze, airtight, up to 1 week.
Thank you JAIN!
It's one of my favorite ice cream recipes ~
and the most beautiful, too.