07 Oct Blueberry and lavender ice cream
Whether you are craving a light dessert or something more adventurous, this blueberry and lavender ice cream is perfect. It pairs exceptionally well with the Laborie Pineau De Laborie with its fresh berry and floral aromas. Enjoy on a mid summers day or after a lazy Sunday lunch.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time | Passive Time |
| 10 minutes | 4 hours or overnight |
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Whether you are craving a light dessert or something more adventurous, this blueberry and lavender ice cream is perfect. It pairs exceptionally well with the Laborie Pineau De Laborie with its fresh berry and floral aromas. Enjoy on a mid summers day or after a lazy Sunday lunch.
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Ingredients
Ice Cream
- 1 kg blueberries fresh or frozen
- 500 ml cream
- 6 eggs separated
- 1 tin condensed milk
- 10 ml Vanilla paste
- 10 ml Fresh lavender, finely chopped
Berry Sauce
- 500 grams Frozen mixed berries
- 100 grams castor sugar
- 10 ml Vanilla paste
Instructions
Ice Cream
- Place the blueberries in a blender and blend until smooth. Place in a saucepan and boil for a few minutes to release the colour. Cool down.
- Place the egg yolks, condensed milk, vanilla and lavender in a stand mixer and mix.
- Whip the egg whites and the cream in two separate bowls.
- Add the blueberry puree to the egg yolk mix and fold in the cream.
- Fold in the egg whites and place the mix into a plastic container in the freezer for 4 hours or over night.
Berry Sauce
- Place the berries and sugar in a saucepan and bring to a boil.
- Cook on a medium heat until all the water has evaporated and the sauce has thickened.
- Take off the heat and add the vanilla.
- Blend with a stick blender until smooth.
- Serve the ice cream in sugar cones and drizzle over the berry sauce and some fresh blueberries.