Lavender Ice Cream with Blueberries

Ingredients

• 3 cups heavy cream
• 1 cup whole milk
• 1 heaping tbsp dried lavender flowers
• 8 large egg yolks
• ½ cup Swerve granular
• 1½ tsp vanilla extract
• 1 pint blueberries (chopped or smashed)
• 1 TBS Vodka

Instructions

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.
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.
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.
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.
5. When ready to serve, let sit on countertop for 15-30 minutes to soften.

Makes 12 servings.