Blackberry Lavender Ice Cream Recipe

This Blackberry Lavender Ice Cream recipe is my go-to for impressing friends with its unique blend of earthy lavender and juicy blackberries, making each scoop feel like a gourmet adventure. Plus, there’s something meditative about crafting it from scratch—waiting for the creamy, dreamy texture to set is totally worth it!

I adore making one-of-a-kind flavors, and my Blackberry Lavender Ice Cream is my own delicious and delightful twist on the standard berry ice cream. I start with 2 cups of fresh blackberries, adding 1/2 teaspoon of lemon juice to bring out the fruit’s essential flavors.

Then, I add dried culinary lavender, which, when mixed with the other ingredients, gives this ice cream an aromatic quality. To get the proper texture, I make a creamy, custard-style base with heavy cream, whole milk, 4 egg yolks, and vanilla extract.

Ingredients

Blackberries: Antioxidants and vitamins are abundant in this fruit, which offers health benefits, alongside its sweetness.

Juice from a lemon: Adds a citrusy tang and boosts berry flavor.

Sugar in granulated form: Sweetens the ice cream; balances tart berries and sour lemons.

Rich and creamy heavy cream is replete with healthy fats.

Culinary Lavender, Dried: Provides a floral and aromatic quality that is unlike any other ingredient found in this dessert.

Whole Milk: Guarantees an even, balanced base with cream.

Yolk of eggs: Yields a rich, smooth, and creamy essence.

Vanilla Extract: Amplifies flavor with warm, aromatic tones.

Ingredient Quantities

• 2 cups fresh blackberries
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar, divided
• 1 tablespoon dried culinary lavender
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. In a saucepan of medium size, mix the blackberries, lemon juice, and 1/4 cup of the sugar. Place over medium heat and stir until the berries release their juices and soften—about 5 minutes. With a fork, lightly mash the berries and set the mixture aside to cool. If you prefer, strain through a sieve to remove the seeds.

2. In another mixing bowl, combine the dried lavender with the other 1/2 cup of sugar. Let the mixture steep for 5 minutes so that the sugar can absorb the flavor of the lavender.

3. In a medium saucepan, combine the cream, the milk, and the sugar. Heat them over medium heat until they are fragrant with lavender and steaming—not boiling, just shy of that—which should take about 10 minutes if you’re using medium heat.

4. In another bowl, beat the egg yolks until smooth. Gradually whisk about 1 cup of the hot cream mixture into the yolks to temper the eggs.

5. Return the tempered egg yolk mixture to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens to the proper consistency. This should take about 5-7 minutes.

6. Take the mixture from the heat and mix in the vanilla extract. Allow to cool slightly, then refrigerate until completely chilled, for no less than 4 hours or overnight.

7. When it has cooled, pass the mixture through a fine-mesh sieve to eliminate the lavender and any bits of cooked egg. This will yield a smoother-textured final product.

8. The cooled blackberry puree should be combined with the chilled cream mixture and folded together until well blended.

9. The mixture should be poured into an ice cream maker. Churn according to the manufacturer’s instructions, which typically indicate a time of about 20-25 minutes. The final product should reach a consistency that is similar to soft-serve ice cream.

10. Move the ice cream to a container with a lid. Freeze it for no less than 4 hours and up to overnight, until it has hardened to your desired texture. Dig in and demolish your Blackberry Lavender Ice Cream!

Equipment Needed

1. Medium saucepan
2. Mixing bowls (at least two)
3. Fork
4. Sieve
5. Wooden spoon
6. Whisk
7. Fine-mesh sieve
8. Ice cream maker
9. Airtight container with lid

FAQ

• Can I use frozen blackberries instead of fresh?Definitely, frozen blackberries can be used. Simply thaw them before use, and be certain to drain any liquid that may have accumulated during the thawing process.
• What is the purpose of lemon juice in this recipe?A touch of acidity from the lemon juice helps balance the sweetness and magnifies the flavor of the blackberries.
• Can I substitute the heavy cream with a lighter cream?To achieve the best results and a creamy texture, using heavy cream is recommended. A lighter cream may yield a less rich ice cream.
• Is there an alternative to culinary lavender?Should you be unable to locate culinary lavender, you might consider leaving it out. Still, the ingredient doesn’t just remain in your memory; it also serves as a bridge for the blackberries, lending a unique floral note and tying the two flavors together seamlessly.
• How can I make this recipe egg-free?A custard-free ice cream can be made by increasing the quantity of cream and omitting the egg yolks, but this method could yield a different texture.
• How do I ensure a smooth ice cream texture?The blackberry mixture must be strained through a fine mesh in order to remove the seeds, and the eggs must be tempered to avoid curdling.
• How should the lavender be prepared before using?The dried culinary lavender should be gently crushed to release its oils and aroma before being added to the mixture.

Substitutions and Variations

An equal amount of fresh raspberries or strawberries can be used in place of fresh blackberries.
Substituting lime juice for lemon juice in this recipe is a no-brainer. You cannot go wrong. Replace lemon juice with lime juice in the same quantity, and you will be just fine.
Honey or maple syrup can take the place of granulated sugar, but use only 1/2 cup of either sweetener.
An equal quantity of dried rosemary can replace culinary lavender when its deliciously fragrant flavor and remarkable qualities are desired but not available.
Coconut cream can be used as a non-dairy alternative to heavy cream.

Pro Tips

1. Maximize Blackberry Flavor For a more intense blackberry flavor, consider roasting the blackberries before using them. Spread the berries on a baking sheet, sprinkle with a little sugar, and roast at 375°F (190°C) for about 15 minutes. This will concentrate their flavor before mashing them in the saucepan.

2. Infuse Lavender More Effectively If you have the time, steep the dried lavender in the cream and milk mixture from step 3 for even longer before heating, perhaps for up to 30 minutes off the heat, to extract maximum flavor. Strain the lavender out before heating to prevent an overpowering taste.

3. Smooth Ice Cream Base For an extra-smooth texture, blend the cooled custard base briefly with an immersion blender before chilling it. This helps to integrate all components seamlessly and prevent any undissolved sugar granules from being present.

4. Improve Custard Texture To ensure your custard thickens perfectly without scrambling, use a silicone spatula to constantly stir the mixture in a figure-eight pattern, reaching all sides and bottom of the saucepan. This provides even heat distribution and prevents hot spots.

5. Customize Sweetness and Acidity Taste the blackberry puree before combining it with the custard. If the berries are too tart, adjust the sweetness by adding more sugar, a tablespoon at a time, until desired balance is achieved. Alternatively, add a splash more lemon juice if it needs a little more acidity.