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Cool off during the hot summer months with this delicious recipe for homemade egg-free blueberry and lavender ice cream. It's creamy, sweet just right, smooth and delicately flavored. Perfect for the sorbet and ice-cream season, it makes a welcome change from traditional vanilla or strawberry flavours. Head for Provence and vacation with this divine andoriginal ice cream!
💙 Why you'll love it
- It's very easy to make
- It's original and a change from the usual fragrances, while being super gourmet.
- It's ideal for hot summer days...or even heatwaves!
✅ A gluten-free recipe
None of the ingredients in this recipe contain gluten, so you can enjoy it if you're intolerant or allergic.
🍧 Some info on the ice
Its origins
According to historians, the first to invent ice cream were the Chinese, who mixed goat's milk, aromatic bark and honey between 3000 and 200 BC. For the time, the recipe was already very advanced, since they were able to recreate an artificial cold by mixing saltpetre and water.
According to others, the ice cream comes from the Persians, who invented "Faloudeh" in 400 BC: a mixture of rose water, cold rice vermicelli, lemon juice, saffron, honey and fruit.
The different types of ice cream and sorbets
- Popsicles: a mixture of sweetened, flavored ice water and fruit purée, which is placed in the freezer. Popsicles are a good example.
- Milk ice creams: with crème fraîche, you get an ice cream (the blueberry and lavender ice cream recipe is in this category); with condensed milk and crème fraîche, a sundae; and with yoghurt, a frozen yoghurt.
- Egg ices: the egg yolks slow down the melting of the ice cream by adding fat and therefore hold it in place.
- Sorbets: usually fruit sorbets, made by mixing water, sugar, flavoring and fruit.
💡 Frequently Asked Questions
They are generally very simple to use: you place your ice cream mixture in the ice cream maker and close it tightly so that the heat can't get in. It's super convenient because there's no need to pre-freeze the tub. All you have to do is set a timer and leave it running until the ice cream has set. In my case, it takes between 40 and 60 minutes.
Put your ice cream in an airtight container and place it inside. Be careful, as homemade recipes contain no preservatives or chemicals, they harden extremely quickly and ice crystals appear. I therefore advise you to make small quantities and consume them within 2 to 3 days of preparation.
They are often available in organic or specialist grocery stores.
❄️ Other refreshing desserts
- Ice cream without ice cream maker (nice cream) with red fruits
- Mango ice cream without ice cream maker (nice cream)
- 3-ingredient strawberry sorbet (without ice cream maker)
If you make this ice cream, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Blueberry lavender ice cream
Ingredients
- 1 ⅓ cups whole milk (310g)
- ¾ cups heavy cream minimum 30% fat (170ml)
- 1 ¼ cups fresh blueberries (190g)
- ⅓ cup granulated sugar (65g)
- 2 tablespoons cornstarch
- ½ teaspoon dried lavender (3g)
Instructions
- Place the whole milk and sugar in a saucepan. In a blender, blend the blueberries to a smooth puree, then add them straight back to the pan (otherwise they may harden, in which case stir briefly), mix well and bring to the boil.
- Add the heavy cream, cornstarch and dried lavender.
- Leave to infuse for 15 minutes over medium heat, stirring frequently.
- Strain the lavender through a sieve and leave to cool for ten minutes.
- Place in the ice-cream maker, set the timer according to your ice-cream maker's recommendations (for mine, it's 40 minutes for a creamy ice-cream and 60 for a more solid one) and enjoy as soon as it's ready!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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