Lavender Blackberry Peach Ice Cream
Lavender Blackberry Peach Ice Cream
Ingredients
1 cup blackberries
2 peaches, peeled, pits removed, and pureed
½ cup sugar
¾ cup milk
¼ teaspoon vanilla
1 tablespoon sugar
2 tablespoons water
1 tablespoon dried
lavender buds
1½ cups heavy cream
Instructions
1 Combine milk, ½ cup sugar, vanilla and lavender buds in a medium saucepan and heat over medium heat, stirring until all the sugar has dissolved, approximately 5–7 minutes. Strain the milk mixture, removing the lavender buds, and set it aside to cool to room temperature.
2 In a separate bowl, add the blackberries, 2 tablespoons of water and 1 tablespoon of sugar, mashing up the blackberries and blending together. Set aside.
3 Pour heavy cream into a separate bowl. Beat on high speed until stiff peaks form. Fold in the pureed peaches with a spatula and then your cooled milk mixture and gently mix.
4 Set in the refrigerator to chill for an hour.
5 Transfer the mixture to a 9x5x3-inch loaf pan or another container, alternating layers of the peach mixture with layers of the blackberry mixture.
6 Freeze for at least 4 hours or until the ice cream reaches your desired consistency.