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If you are looking for a real treat,and you love blueberries this will knock your socks off.I have combined a few recipes to come up with this smooth creamy blueberry frozen taste of heaven with just a hint of lavender to only enhance the blueberry flavor. Recipe as follows:
1 Tlb of lavender (World Market)
3/4 c.water (use less if using frozen berries)
1 c.sugar
In saucepan dissolve sugar in water with lavender and simmer over med-low heat for 5-8 mins.Strain through a fine mesh colander to remove lavender.Return syrup to pan and add blueberries ,bring to simmer cook until slightly thickened.let cool some. Then take half of blueberry sauce and puree in food processor or blender.Return puree to blueberries and finish cooling.
5 egg yolks whisked
2c. 2%milk
1c. heavy cream
1/2 c. sugar
Combine in another saucepan milk,cream and sugar,heat over med-low heat.Stir to warm and dissolve sugar.When is has started to bubble on the edge of pan remove 1/2 cup of milk and cream and slowly add to yolks whisking briskly to temper eggs.Then slowly add back to milk and cream mixture in saucepan and continue to simmer stirring until you have the consistency of custard.Turn off heat and stir in blueberry lavender sauce to custard.Put in refrigerator for at least 2 hrs.or over night ,then put in ice cream machine and follow manufactures direction to freeze... enjoy.We served with cookie, Oatmeal pecan blueberry cookie and garnished with lavender.
1 Tlb of lavender (World Market)
3/4 c.water (use less if using frozen berries)
1 c.sugar
In saucepan dissolve sugar in water with lavender and simmer over med-low heat for 5-8 mins.Strain through a fine mesh colander to remove lavender.Return syrup to pan and add blueberries ,bring to simmer cook until slightly thickened.let cool some. Then take half of blueberry sauce and puree in food processor or blender.Return puree to blueberries and finish cooling.
5 egg yolks whisked
2c. 2%milk
1c. heavy cream
1/2 c. sugar
Combine in another saucepan milk,cream and sugar,heat over med-low heat.Stir to warm and dissolve sugar.When is has started to bubble on the edge of pan remove 1/2 cup of milk and cream and slowly add to yolks whisking briskly to temper eggs.Then slowly add back to milk and cream mixture in saucepan and continue to simmer stirring until you have the consistency of custard.Turn off heat and stir in blueberry lavender sauce to custard.Put in refrigerator for at least 2 hrs.or over night ,then put in ice cream machine and follow manufactures direction to freeze... enjoy.We served with cookie, Oatmeal pecan blueberry cookie and garnished with lavender.
mmm...looks good mom!
ReplyDelete-emily