Blueberry lavender ice cream in vanilla sauce

 

I love to add a touch of lavender to some ice cream. It accentuates the flavor, and it gives a touch of elegance.

Blueberry Lavender Ice Cream

Custard

3 eggs
450 grams of cream (35%)
220 grams of half and a half cream
100 grams of sugar
3 tablespoons of milk powder

1 teaspoon of dry lavender

Mix the half and a half cream, the cream, and the lavender. Let it simmer at low temperature for 10 minutes. Turn off the heat, and let it cool. Once it is cool, strain it and discard the lavender flowers. 

Mix this lavender infused cream with the remaining ingredients. Cook it over medium low heat until thick. Let it cool. 

Place this mixture in an ice cream maker for 30 minutes, until gets the appropriate ice cream texture. Set aside in the freezer.

Vanilla sauce

500 ml half and a half cream

2 eggs

1 teaspoon of vanilla paste

70 grams of sugar

Mix all together, and cook it until it thickens it. Let it cool. Place a portion of this sauce in a plate, and on top some blueberry lavender ice cream. ENJOY!!