Ice cream can be intimidating, but if you are connoisseur like me...you like it how you like it! AND..you don't want to pay $6-10 for a pint of fancy flavors! Many ice creams in the store I find too sweet, and so by making homemade you can control all those factors. I also like to use different milks such as lowfat, coconut, or almond so you can play around with consistency and flavors.
Here is a super simple recipe for a quick homemade ice cream. This is lavender blueberry, but you can make it with ANY fruit and spice, herb combination (Basil Strawberry?!)! I find a combo of 2 flavors is more than enough to make the ingredients stand out on there own without getting lost in the mix!
Get yourself a good quality ice cream maker. I have a Kitchen Aid that I really like. It is a loud machine so I like mine because it is quieter. You need to freeze the canister at least overnight before you start.
Lavender Blueberry Simple Ice Cream
2-3 cups fresh blueberries
3-5 sprigs of lavender flowers (in bud form: buds have more essential oils)
1/4-1/3 cup granulated sugar to taste.
Simmer on low heat, stirring occasional for about 45 minutes so that the berries fall apart and the lavender has a chance to infuse.
Turn off heat and let sit for while you prepare everything else.
(NOTE: this makes an excellent blueberry sauce once strained for garnish, pancakes, sauce on salmon, etc.)
Strain through a regular mesh strainer as you would use for spaghetti, pressing through with a metal spoon.
Let cool.
In a standing mixer or large bowl with a hand mixer blend:
1 1/2 cups lowfat milk
3/4-1 cup granulated sugar to taste
Once the sugar seems dissolved add:
2 3/4 cups half and half
1/4-1/2 tsp lemon extract (help to meld the flavors and keep it bright)
1/4 tsp vanilla bean paste or vanilla extract
3/4 cup or so of your lavender blueberry sauce
Place your frozen canister in the machine and start it. While running pour the mixture into the machine and let it run for 20-25 minutes. The last five minutes or so I added about 1/2 cup fresh fruit to the mix, but that is totally optional. Once the 25 minutes is up, transfer to a tupperware container and freeze until more frozen: usually about an hour before it is perfect to enjoy!
Here is a super simple recipe for a quick homemade ice cream. This is lavender blueberry, but you can make it with ANY fruit and spice, herb combination (Basil Strawberry?!)! I find a combo of 2 flavors is more than enough to make the ingredients stand out on there own without getting lost in the mix!
Get yourself a good quality ice cream maker. I have a Kitchen Aid that I really like. It is a loud machine so I like mine because it is quieter. You need to freeze the canister at least overnight before you start.
Lavender Blueberry Simple Ice Cream2-3 cups fresh blueberries
3-5 sprigs of lavender flowers (in bud form: buds have more essential oils)
1/4-1/3 cup granulated sugar to taste.
Simmer on low heat, stirring occasional for about 45 minutes so that the berries fall apart and the lavender has a chance to infuse.
Turn off heat and let sit for while you prepare everything else.
(NOTE: this makes an excellent blueberry sauce once strained for garnish, pancakes, sauce on salmon, etc.)
Strain through a regular mesh strainer as you would use for spaghetti, pressing through with a metal spoon.
Let cool.
In a standing mixer or large bowl with a hand mixer blend:
1 1/2 cups lowfat milk
3/4-1 cup granulated sugar to taste
Once the sugar seems dissolved add:
2 3/4 cups half and half
1/4-1/2 tsp lemon extract (help to meld the flavors and keep it bright)
1/4 tsp vanilla bean paste or vanilla extract
3/4 cup or so of your lavender blueberry sauce
Place your frozen canister in the machine and start it. While running pour the mixture into the machine and let it run for 20-25 minutes. The last five minutes or so I added about 1/2 cup fresh fruit to the mix, but that is totally optional. Once the 25 minutes is up, transfer to a tupperware container and freeze until more frozen: usually about an hour before it is perfect to enjoy!
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