Mar 03, 2015
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My Gramma used to make everything from scratch.  Doughnuts, fried chicken, pasta noodles and my personal favorite, ice cream.  I remember homemade peach ice cream specifically.  So fresh and summery.  Creamy and nothing like that shit you buy in a cardboard container.  Just perfection in a bowl.

 

I feel as if I have been a “grown up” for only a few years now and with that title, I felt like it’s was time to act like a grown up.  It’s time to make my own ice cream.

I did some ice cream maker research and wanted this venture to be easy and not super duper expensive.  Since I already own a KitchenAid mixer, I went with the KitchenAid ice cream maker attachment.  Bonus points for buying it while on sale and with a coupon!  #thriftybitch

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I had high hopes for my first batch of ice cream.  Lavender, fresh blueberries, and tons of tastiness in only a few hours.  But, I screwed it up so hard.  So much curdled milk.  All of that wasted cream and lavender, boo.  Did you know that the act of making ice cream is kind of complicated and takes time?  I guess I didn’t.  My tummy was telling me to hurry up, I did and made many mistakes.

After the 1st attempt failure, I did a lot of reading on the topic of making ice cream.  I read many different recipes and learned that good ice cream is not a race.  It’s a bunch of perfectly timed and executed steps that turn into yummy, yummy goodness.

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I started over, this time taking a really basic ice cream recipe and mastering that.  I would like to say I killed the Fresh Strawberry ice cream and my family of always hungry boys ate it in a matter of days.  After that success, I went right back to my dream of Lavender Honey Blueberry ice cream.  I got all of my ingredients and got back in the ice cream saddle.

 

Now I present to you, my very own creation:

Lavender Honey Blueberry Ice Cream

The ice cream base recipe is inspired from the Pioneer Woman‘s ice cream recipe.

Make about 4 cups of finished ice cream.

 

3 cups heavy cream

3 cups whole milk

3 tablespoons dried lavender flowers

8 large egg yolks

1/2 cup sugar

1 teaspoon vanilla extract

1 cup fresh blueberries

1/2 cup honey

 

Put the heavy cream in medium sauce pan with 1/2 cup sugar on medium heat.  Stir in the vanilla extract and add the lavender.  Heat the cream mixture until it’s hot, but make sure you don’t let it boil or simmer.  The big secret of making successful ice cream base is to never get the cream mixture to a boil.  Curdled milk is your enemy.

Pull the pan off of the heat and let it steep for 15-20 minutes.  This is where you get the lavender flavor in the base.  The longer it sits, the stronger the lavender flavor.

 

Strain the cream mixture to remove the lavender and put the cream back in the saucepan.  Discard the lavender.

 

Next, whisk the egg yolks until they become a paler yellow in a large bowl.  This will take a couple of minutes.

 

Now it’s time to combine the yolks with the heated cream.  But this is another important step; you can’t just pour the yolks into the cream…they will instantly cook and your cream will have a side of scrambled eggs.  Yuck.  Grab a ladle or a small cup and SLOWLY pour a ladleful of hot cream into the bowl of yolks and keep whisking.  I add 2-3 ladlefuls of cream to the eggs until the eggs have tempered, meaning the eggs have gotten to the same temp as the hot cream.  Now you can add the yolks to the cream, stir to combine.

 

Add the blueberries and 1/2 cup of honey.  Turn a medium-low heat back on to the cream mixture, being careful not to boil it and stirring constantly.  The blueberries will heat up and burst, adding color and flavor.  In about 2-3 minutes it should be thickened enough to coat the back of a spoon.

 

Remove from heat and strain mixture again.  This is to remove any slight curdling that may have happened, a little bit is OK.  A lot is gross.  (If you over did the heat and the base is really chunky you’re going to have to start over.)  Take the soft, burst blueberries out of the strainer and add them back to the cream.  Or discard them if you don’t want whole blueberries in your ice cream.

Add the 3 cups of whole milk to the cream mixture and stir to combine.  Then, place cream mixture in a clean bowl and chill until completely cooled, at least 2 hours.  You can use an ice bath method to speed up the process, but it’s messy and I liked just putting the bowl in the fridge and forgetting about it for a bit.

Then, add chilled cream mixture to an ice cream maker and churn according to manufacturer’s directions.

Once the ice cream is made, transfer it to a freezer safe container and put it in the freezer to firm up.  Then, eat the crap outta this amazing creation.