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Try this easy (but yummy) Ice-Cream Recipe
We love this lavender ice cream recipe, kindly shared by Aimee from Twiggs Studio. You do not need an ice-cream maker for this one and it only uses four ingredients.
1 tin of sweetened condensed milk
500ml double (heavy cream)
fresh blueberry puree (1 heaped cup of pureed blueberries blended and put through a sieve)
lavender extract (Using dried lavender)
The basic ice cream base consists of cream and condensed milk, and then you can create any flavour you like. To make this recipe you just add blueberry and lavender. We have also made this base with just some vanilla extract.
To make the lavender extract just add some dried lavender in a bottle and top it up with vodka until it covers the flowers. Keep in a dark place and every couple of days give it a shake. Leave it for at least 2 weeks and then strain it to remove the lavender, the longer it is left the stronger it will taste. You can also purchase lavender extract from many retailers. We got ours from Cotswold Lavender (and threw in a lavender chocolate bar too!)
Using either a stand mixer of with a hand-held mixer whip the cream until its thick, then pour in the condensed milk and blueberry puree. Continue mixing as you add the lavender extract. Add a small bit to begin with and taste as you go until you are happy with the taste.
You can add fresh whole blueberries and dried lavender if you wish. We decided not to, as we prefer our ice cream smooth.
Finally, pour the mixture into a 2 pound loaf tin and freeze for at least 6 hours.
Images and Recipe from @twiggsstudio. Italics indicate thoughts from The Little French Cottage
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