When it comes to making ice cream at home, I am a huge fan. I love that I get to control the ingredients and that there are so many possibilities for flavor combinations. I am typically a chocolate in my ice cream kind of girl, but I think this recipe made with blueberries might have just convinced me otherwise. I took everything I love about a blueberry crumble in the summertime and turned it into an ice cream that is out of this world. I added the slightest hint of lavender and it just pairs perfectly with the blueberries for a subtle background flavor and gets combined with little bites of crumble pieces that are spread throughout each bite of ice cream. The combination is truly amazing. This recipe for blueberry lavender crumble ice cream is going to quickly become a new favorite summer ice cream flavor, I can almost guarantee!
I recently went on a homemade ice cream making spree where I made two batches in one weekend because I could not decide which flavor I wanted, so I just made both. Oops, but lucky for you because that is how this flavor was born. I always forget when summer rolls around just how easy it is to make homemade ice cream and just how much better it tastes than the store bought varieties. Once you realize that making ice cream at home it isn’t intimidating, you will quickly become a fan of making ice cream right in your own kitchen. I use a no egg recipe which means there is no tempering of the eggs into the warm milk. This means you don’t risk ruining a whole batch of ice cream base because you didn’t get your eggs in just right. I realized that you still can achieve a creamy ice cream with just whole milk and heavy cream and I haven’t turned back since. It’s all about the fat content with ice cream and this method is just so much easier for anyone to do at home no matter your skill level in the kitchen.
If you are thinking lavender? I don’t even have lavender, then let me tell you that you can order it online or even buy it at most specialty spice stores. You can also leave it out if you do not want to buy any. I will say though, it gives this ice cream a subtle unique flavor that isn’t overpowering at all. It is the kind of deal where you take a bite and go “hmmm, what is that flavor in there?” But it’s one that makes this ice cream super unique and delicious, so I recommend going for it!
You are going to fall in love with this blueberry lavender crumble ice cream and it couldn’t be any prettier to look at! Just look at that purple hue!
Ingredients:
2 Cups Whole Milk
2 Cups Heavy Whipping Cream
1 Cup Blueberries
1 Tbsp. Dried Lavender Buds (the edible kind, can be ordered or found in a specialty spice store)
1 Tsp. Lemon Juice
1/2 Cup Sugar
1 Tsp. Vanilla
For the Crisp-
1/2 Cup All Purpose Flour
2 Tbsp. Oats
4 Tbsp. Brown Sugar
4 Tbsp. Melted Butter
1/4 Tsp. Cinnamon
Directions:
Gently heat sugar, vanilla, and milk in a saucepan until sugar is dissolved, careful not to get the milk too hot. Once the sugar has dissolved, turn off the heat.
In another saucepan heat blueberries, lemon juice, and lavender buds until the blueberries release their juices and burst, about 10 minutes. Let cool slightly and then strain puree the mixture and strain the liquid.
Thoroughly chill the blueberry lavender syrup in the fridge for at least two hours.
Take the sugar and milk mixture and stir into the heavy cream. Chill for at least two hours.
Meanwhile make the crumble mixture by combining flour, oats, brown sugar, melted butter, and cinnamon and stir until consistency of wet sand.
Preheat oven to 325 an bake for 10-12 minutes until crumble is just browned slightly. Let cool completely and then break up with your hands.
Add milk and cream ice cream to your ice cream maker and churn according to directions.
After the ice cream is soft serve consistency pour half of it into an airtight container and then drizzle a layer of the blueberry syrup, and with a toothpick swirl it into the ice cream and then add a layer of the crumble mixture and then repeat with the other half of the ice cream, syrup, and crumble mixture.
Freeze overnight or at least 4-5 hours and serve immediately.
How good does this ice cream look? It’s seriously delicious and I can’t wait for you to give this recipe a try!
