Adapted from Chocolate Ice Cream recipe from Cook’s Country
Yield 1 quart
8 1/2 cup servings
1 tablespoon culinary lavender (available in the bulk spice section at WF) $0.50
1 tablespoon hot water Blueberry Compote $0.76
1/2 cup sweetened condensed milk $1.65
1/2 teaspoon vanilla extract $0.36
1 1/4 cups cold heavy cream $2.33
Total for recipe – $0.70 per serving*
Calories: 212 Fat: 15.6 Protein: 2.35
Let lavender steep in water while you make the compote.
Pour 1/2 cup compote into food processor.
Drain lavender from water, and pour water into food processor.
Add 1/2 cup sweetened condensed milk to processor.
Add 1/2 teaspoon vanilla extract and salt.
Process until smooth and place in bowl.
With an electric mixer or in kitchen-aid whip cream to soft peaks on medium high, about 2 minutes. Whisk one third of whipped cream into blueberry mixture.
Gently fold (do not whip) remaining whipped cream into blueberry mixture until well blended.
Freeze in airtight container until firm, at least 6 hours or up to two weeks.
*The nutritional information for this ice cream is about the same as Haagen Daas. This ice cream is half the price. Plus, you’re only limited by your imagination. I’ve made espresso almond, I’ve made chocolate cookie dough, I’ve made chocolate chunk with raspberry. I may try strawberry walnut next. I try not to make this too much because to have it around is dangerous. An ice cream scoop helps control that for me.