This is a gorgeous creamy ice cream full of the lavender aroma and taste. With the crunch of the blackberries. We were told that lavender ice cream is delicious from Hayley and Paul who came to visit us a few weeks ago. So I gave it a try and yes I totally agree with them. Thank you this ice cream is a winner and I shall make it more than once over the Summer period.
No-churn creamy, lavender and fresh blackberry ice cream.
1 cup whole milk
1 tbsp dried lavender buds
2 cups heavy whipping cream
1 tsp vanilla extract
400g sweetened condensed milk
half a cup of mashed fresh blackberries
1 Begin by creating the lavender infusion. Warm the milk over a moderate-low heat in a small saucepan until the milk is just beginning to simmer. Lower the heat to low, add the dried lavender buds and let the buds rest in the milk for about five minutes. Pour this mixture into a small bowel and cover with cling film and refrigerate for about an hour.
2 In the bowl of a stand mixer, whisk the heavy whipping cream on high speed until soft peaks form. Add the vanilla extract, then continue to whisk until stiffer peaks form. Only a second or two.
3 Gently fold the condensed milk into the cream using a plastic spatula.
4 Strain the lavender using a sieve, tossing away the lavender buds, leaving the infused milk to be used. Add this to the whipped cream/condensed milk. Then add the mashed blackberries. Gently combine.
5 Pour the mixture into a plastic container and/or small ramekins, cover with a lid or cling film and freezer for about four hours.
Should last for about three months.