Blueberry Lavender Ice Cream
4 servings
120 minutes
Blueberry-lavender ice cream is a true embodiment of elegance and tenderness, combining the sweetness of forest berries with the refined aroma of lavender. This dessert, inspired by European traditions, evokes sunny Provençal meadows infused with the fragrance of flowers. The delicate creamy texture creates a velvety feel, while the blueberry sauce adds a juicy tartness that plays on flavor contrasts. Lavender extract and orange blossom add subtle floral notes, turning each spoonful into an exquisite gastronomic delight. This dessert is perfect for summer evenings when one wishes to immerse in an atmosphere of romance and refined enjoyment. It pairs wonderfully with a cup of fragrant tea or light white wine, enhancing the taste with complex shades of freshness and sweetness.
1
For ice cream, dissolve starch in 100 ml of milk and let it sit.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
2
In a saucepan, mix the remaining milk, cream, and 80 grams of sugar, place it on the heat and bring it almost to a boil. Add the starch milk and cook the mixture while stirring constantly until it thickens to a milk jelly consistency. Remove from heat, add Philadelphia cheese, mix until smooth and cool to room temperature.
- Milk 3.2%: 200 ml
- Cream 30%: 200 ml
- Sugar: 110 g
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
3
To make blueberry sauce, mix blueberries with 30 grams of sugar, lightly crush the berries to release their juice, transfer the mixture to a saucepan, and simmer for 5-10 minutes over low heat, stirring constantly. Remove from heat, let cool, transfer to a blender, and blend into a smooth sauce.
- Blueberry: 50 g
- Sugar: 110 g
4
Mix the ice cream and sauce into a uniform cream of monochrome purple shade, pour the cream into a clean container, and refrigerate overnight.
5
Pour the cream into the ice cream maker, add a couple of drops of orange blossom and lavender extract, and freeze the ice cream according to the instructions.
- Lavender extract: to taste
- Orange blossom water: to taste
6
If you don't have an ice cream maker, pour the cream into a container for freezing (with added extracts), place it in the freezer, and stir the contents every 20-30 minutes until set.