Ingredients
Equipment
Method
- Cream Heating and Infusion: Pour the heavy cream and whole milk into a heavy-based saucepan and place it over medium heat. Stir frequently as the mixture warms, watching carefully until it reaches a gentle simmer, with tiny bubbles forming around the edges—avoid boiling to prevent scorching. Once heated, remove the pan from the stove and set aside to maintain the delicate temperature for tempering the eggs.
- Egg Yolk and Sweetener Preparation: In a large mixing bowl, whisk the egg yolks until they become pale and slightly frothy, creating a light base for the custard. Gradually add the granulated sugar and honey, whisking continuously until fully incorporated into a smooth, glossy mixture. This step ensures a silky custard and prevents the eggs from curdling when combined with warm cream.
- Tempering the Custard: Slowly pour a small portion of the warm cream into the egg mixture while whisking constantly to gradually raise the temperature of the eggs, preventing scrambling. Continue adding the remaining cream in stages until the mixture is fully combined. Then, return the tempered custard to the saucepan, whisking continuously to ensure smooth, even texture.
- Cooking to Thickened Consistency: Place the saucepan over low heat and stir constantly with a heatproof spatula as the custard thickens.Cook until it lightly coats the back of a spoon, or reaches approximately 170°F on a digital thermometer, indicating a perfectly set custard. Remove immediately from heat to avoid overcooking and strain if desired for an ultra-smooth texture.
- Flavoring and Cooling: Transfer the custard into a large bowl and let it rest at room temperature for 20–25 minutes to cool slightly. Stir in the pure vanilla extract and 3–4 drops of lavender essential oil, adjusting to taste for a balanced floral aroma. Cover the custard with plastic wrap pressed onto the surface and refrigerate for at least 4 hours to chill completely.
- Churning the Ice Cream Base: Pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer’s instructions, typically 25–30 minutes, until it reaches a smooth, soft-serve consistency. This step incorporates air into the custard for a light, creamy texture while evenly distributing the flavors.
- Incorporating Blueberries and Freezing: Gently fold in the frozen blueberries, ensuring they are evenly dispersed without breaking apart. Transfer the finished ice cream into an airtight container and either serve immediately as soft serve or freeze until firm for a traditional scoopable texture.
- Serving and Enjoying: Scoop the ice cream into bowls, cones, or dessert plates, appreciating the delicate floral notes combined with sweet honey and tart blueberries. Ideal for summer gatherings, family treats, or an elegant, homemade dessert that impresses with both flavor and presentation.
Notes
- Use high-quality heavy cream and whole milk for a rich, creamy texture.
- Adjust the lavender essential oil carefully; a little goes a long way.
- Frozen blueberries help maintain a firm texture and prevent excess liquid.
- Chill the custard thoroughly before churning for smooth, airy ice cream.
- For extra smoothness, strain the custard before refrigerating to remove any coagulated egg bits.
- Serve shortly after scooping for best texture, as homemade ice cream softens faster than commercial varieties.