INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Scald the cream, milk, and lavender flowers in a medium saucepan on medium high heat for ten minutes. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside.
Step 2
Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and Swerve in a large bowl until they become thick and pale. Add half of the hot milk in a slow, steady stream to the yolk mixture whisking simultaneously.
Step 3
Pour egg mixture into remaining hot milk in 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. Stir in the vanilla extract and vodka.
Step 4
Process in an ice-cream maker according to manufacturer's instructions. In the last 5 minutes of churning, pour in smashed blueberries. Transfer to a medium bowl, and cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.
Step 5
When ready to serve, let sit on countertop for 15-30 minutes to soften.
Makes 12 servings.
