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It is 100 degrees outside and blueberries are on sale. To me that sounds like an invitation to make homemade ice cream.
Blueberries make a lovely lavender color ice cream, which inspired me to add lavender as a flavoring. Then I chose to use honey in this recipe because flavor wise lavender and honey compliment each other very well; to the point where the hint of lavender in this recipe is more a slight amplification of the wildflower flavor of the honey itself rather than a particularly distinct or powerful flavor of its own. I certainly didn't want anything to overshadow the flavor of fresh blueberries present at the party!
1 & 1/2 Cup Blueberries, rinsed
3/4 Cup local raw Honey
1/4 Cup Water
1 Pinch of pesticide free Lavender Blossoms
1/4 Teaspoon ground Cinnamon
1/8 Teaspoon ground dried Ginger
3-4 Drops of Lavender Essential Oil
3-4 Drops of cane alcohol based Vanilla Absolute
3 Cups half-and-half
In a medium size heavy bottom saucepan, bring blueberries, honey, and water to a boil over medium-high heat. Cook for about 4 to 5 minutes while stirring until the berries begin to pop. Remove from heat. Add dried lavender, cinnamon & ginger. Blend with a stick blender until pureed. Using a sieve, strain into a bowl, pressing the berry skins to release all the liquid. Refrigerate for several minutes until lightly chilled. Add the drops of Lavender Essential Oil and Vanilla Absolute, then stir in the half-and-half. Pour mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Enjoy!
Note - The mashed berry skins can be placed flat on waxed paper, flattened and dried to make fruit leather :)
Optional - Like a lot of flavor with an exotic flair? Add 1-2 drops of Cardamom Essential Oil to this recipe!
