Lavender Ice Cream with Blueberries
- 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
- 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.
- 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.
- 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.
- 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.
- When ready to serve, let sit on countertop for 15-30 minutes to soften.
Makes 12 servings.
Serving Size 1/2 cup
|Total Fat 26g|
|Total Saturated Fat 15g|
|Total Carbs 15g|
|Dietary Fiber 1g|
|Net Carbs: 6g|
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