Blackberry Ice Cream with Lavender

Early summer wild black berries with just a hint of lavender.

  • 2 cups fresh blackberries
  • 1/2 cup sugar
  • 1/2 teaspoon lavender buds, crushed

Mix blackberries, sugar and lavender in a small saucepan. Over medium heat bring the fruit and sugar to a boil. Reduce heat to simmer, string to break up fruit and dissolve the sugar. Simmer and stir for about 5 minutes. Remove from the heat. Run a hand blender over the fruit to make a puree (or cool the fruit somewhat, transfer to a blender and puree. Press the puree through a fine sieve to remove and discard seeds. Set at the ready.

  • egg yolk
  • 1/2 cup sugar
  • 1/2 cup half and half

Whisk the yolk, sugar and half and half in a small sauce pan. Cook over low heat, stirring constantly until it comes to a boil and thickens slightly (about 5 minutes of low boil).

  • 1/2 cup half and half
  • 1 cup whipping cream
  • 1 teaspoon vanilla or lavender vanilla
  • optional, pinch of lavender buds

Whisk remaining half and half, the cream vanilla and optional lavender into cooked mixture. Whisk the blackberry puree into cream mixture.

Cool and chill custard for at least 2 hours or overnight.

Pour cold custard into electric ice cream machine and process according to machine directions. It took about 35 minutes in my Cuisinart on a hot evening.

Because this ice-cream has a custard base, it should be scoop-able from the freezer.

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