Blueberry Lavender Ice Cream

No longer will I question my decision to buy an ice cream maker.  This is absolutely worth it.  My first attempt at making ice cream is blueberry and lavender, which make a lovely purple color, in honor of the purple one himself.

purple-rain-cover♫ Music pairing: Purple Rain. ♫

It took me some time to figure out what was most tragic in losing Prince and David Bowie this year.  And that is that they showed us that there was no one right way to be a man, and no one right way to be an artist. Be bold, be weird, be brilliant.

Rest in purple, Prince.


  • 3 c. heavy cream
  • 1 c. whole milk
  • 1 tbsp. dried lavender flowers
  • 8 large egg yolks
  • ½ c. sugar
  • 1½ tsp. vanilla extract
    1 c. blueberries


Prepare yourself, this takes some effort…

  1. Scald the cream, milk, and lavender flowers in a medium saucepan.
  2. Remove pan from heat, cover, and allow to steep for 30 minutes.
  3. Fill a large bowl halfway with water and ice and set aside.
  4. Strain the mixture back into the saucepan and heat just until it reaches a boil.
  5. Whisk the egg yolks and sugar in a large bowl until they become thick and pale.
  6. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture.
  7. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon — about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath.
  8. Stir in the vanilla extract.
  9. Put it in the ice cream maker
  10. Once it’s done, if you like, you can scoop it, stack the ice cream balls on top of one another and put it back in the freezer until ready to serve.
  11. Once ready to serve, top with more blueberries and hand it out.


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