Blueberry Lavender Gelato
Servings
2pints
Servings
2pints
Ingredients
Lavender Gelato Base
Blueberry Compote
Instructions
Lavender Gelato Base
  1. Add the milk and cream to a medium saucepan on low-to-medium heat. Stir gently until it starts foaming slightly around the edges. Turn off heat and add lavender buds (you can pinch them a bit to release the scent more), let sit for 15 minutes.
  2. After the lavender is done infusing, strain into a bowl and then back into the saucepan. Heat on low-to-medium heat until it starts foaming slightly around the edges.
  3. Whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles and the color becomes a light yellow. Set aside.
  4. Next, slowly pour the hot milk mixture into the egg and sugar mixture, stirring constantly.
  5. Pour mixture back into saucepan and continue cooking over low-to-medium heat until it has thickened slightly and coats the back of a spoon.
  6. Pour the mixture through a fine strainer into a bowl to remove any chunks or rogue pieces of lavender. Cover and chill the gelato mixture.
Blueberry Compote
  1. Combine all in a small saucepan. Cook over medium heat for 10 -15 minutes until it is reduced to a sauce. Cool.
Lavender Blueberry Gelato
  1. When it's cold, follow the instructions for your ice cream machine to make ice cream. In the last 5 minutes of preparation, add the blueberry compote.