• Hi lovelies! This morning’s post is all to do with a craving i’ve had for months – ice cream. When i fell pregnant with Ava the ice cream and Steri Stumpie craving hit hard and its even stronger now – i know it’s to do with calcium since its got even worse since she was born and started breastfeeding. I’m taking calcium supplements (please God don’t let my teeth fall out) but you know, a little top up with ice cream every day or two can’t be that bad, surely? In my quest for ice cream recipes to try – i found this amazing sounding recipe – blueberries and lavender – wow! Both are out in full force at the moment and if you don’t have an ice cream machine – what a bonus, this is a no churn recipe!

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    2 cups fresh blueberries

    1/2 cup  lemon juice

    3 egg yolks

    1 whole egg

    2/3 cup sugar

    4 tablespoons unsalted butter, cut into small cubes

    1 tsp culinary lavender

    For the Ice Cream
    2 cups whipping cream
    1 can sweetened condensed milk
    1/2 tsp vanilla
    For the Curd
    1.    Make the curd ahead of time. (Think – the night before you’re hoping to make ice cream) In a small pot, stir together the blueberries and lemon juice, cover, and place over medium heat. Cook for about 5 minutes. It should be bubbling. Pour the blueberries through a strainer, and squish them with a spoon. Get as much juice out of them as you can. Pour the puree back into the pot and let cool.
    2.    In a small bowl, whisk together the egg yolks and egg. Slowly add in sugar and whisk until combined. Add this to the blueberries in the pot, and continue whisking for about 1 minutes, until creamy. Place over medium heat again, whisking constantly, until the curd gets thick and can coat the back of a wooden spoon. This should take around 10 minutes. Take the pot from off of the heat, and whisk in the butter, two cubes at a time. Add lavender, and let sit for about ten minutes.
    3.    Give a stir, strain into jars, and cover. Refrigerate for at least one hour – 2 to 3 is best
    For the Ice Cream
    1.    In a large bowl, whip the cream to stiff peaks. Fold in sweetened condensed milk, and vanilla.
    2.    Pour into a 9×9 or loaf pan. Dollop your blueberry curd (I used about 1 cup of the curd), and swirl well with a butter-knife.
    3.    Cover and freeze, for at least 6 hours, or overnight.
    4.    ENJOY!

    For the original post and more fab recipes, click here

    To buy culinary lavender, visit the Faithful to Nature website

     

  • 4 Comments to “No Churn Blueberry Lavender Curd Ice Cream”

    1. Colleen on

      Looks amazing :)

    2. Lois Carol Wessels on

      Sounds total perfection – thank you

    3. lameez on

      Mmmmh looks delicious, thank u :)

    4. Kristin on

      This looks awesome. Will have to give it a try soon :)

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