Wild Blueberry & Lavender Ice Cream
As complicated as it may sound, this Ice cream is No-Churn (no ice cream machine needed!) and done in under 25 minutes. The flavor combo is so special and so good that you will not miss your store-bought ice cream at all!
Servings: servings
Ingredients
- 1 Cup full fat milk
- 2 tablespoons culinary lavender dry
- 2 Cup heavy whipping cream
- 14 ounces (1 can) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 10 ounces St. Dalfour Wild Blueberry spread
Instructions
- Over a medium-sized sauce pan combine milk and lavender. Turn heat to medium-high stirring occasionally; when it starts to simmer, remove from heat immediately and let steep for 15 minutes (do not steep for longer or your lavender milk could become bitter)1 Cup (236.6 ml) full fat milk, 2 tablespoons culinary lavender
- Pour lavender mixture through a fine-mesh sieve into a mixing bowl and discard the lavender buds
- Whip your heavy cream until stiff peaks form. Add condensed milk, vanilla extract, salt and Wild Blueberry Spread and mix until well combined. Pour in a freezable container, cover and freeze for at least 4 hours or overnight2 Cup (473.2 ml) heavy whipping cream, 14 ounces (396.9 g) (1 can) sweetened condensed milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 10 ounces (283.5 g) St. Dalfour Wild Blueberry spread
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 122mg | Sugar: 5g
