No-Churn Blueberry Lavender Ice Cream

Ice Cream | September 18, 2016 | By

No-churn ice cream take two!

Whipping Cream - stiff peaks

(PS – There’s a slight overload of pictures here.  Between Jordan and I, we took a zillion…)

Swirl that curd

So, if you tried my last ice cream recipe (which was also NO-CHURN/NO-MACHINE, and also GINGER), then you’ve discovered that ice cream made at home with no machine (and all the love) is absolutely, positively the best thing.  EVER.  At least, when it comes to cold, creamy, yummy things. 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

It’s SO creamy!  

Wait, did I mention that it’s super creamy?  Because it is.  And it is the easiest thing to make.  This recipe is going to be a two-part one, because there is super smooth, zingy, floral, and sweet Blueberry Lavender Curd swirled in.  So we’ll start off with the curd, and move on to the really easy ice cream part.  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The curd is actually pretty dang easy.  I was inspired by Joy the Baker (who isn’t?), who made Lemon Poppy Seed Crepes with Blueberry Curd last week.  How freaking creative can you get?  I thought I’d continue in that trend, and add some lavender.  Lavender adds a whole new dimension to it.  When it gets mixed into the ice cream – WOWZERS!  It is pretty darn great.  I know some people will kick this lavender thing before they even try it.  And that’s alright.  Blueberry curd ice cream is great too, I’m sure.  But you should really try it before you say, “Eww, gross!  Flowers in my ice cream?!”  Because that’s just wrong.  Try new things.  It’s fun.  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On to the ice cream!  It’s the same base as our ginger ice cream, so we basically whip it up the same way, but swirl in some curd.  After it’s done freezing… if you can restrain yourself from just eating the softer-whipped cream-before-it’s-frozen-wow-I-couldn’t-stop-eating-it, then you can gush about how awesome it is.  Eat it on blueberry pie.  Or by itself.  In a cone.  I would I could in a cone.  I would I could in a dish.  I would I could spend way too much time reading Dr. Seuss(?!).  

So.  I really hope you try this out.  The curd makes about 2.5-3 cups, so you’ll have some leftover.  Eat it on your pancakes!  Or make some scones.  Add whipped cream.  Heck, add this ice cream to your curd and pancakes, AND whipped cream.  This is sounding like a decadent weekend brunch.  Let’s do it.  Anyone?  Who’s up for pancakes with curd, ice cream, and whipped cream?  This weekend coming?  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons I really hope you all enjoy! 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

No-Churn Blueberry Lavender Curd Ice Cream
Who needs an ice cream machine? All we need are a handful of ingredients, and a mix-in, and we're good to go! Blueberry Lavender curd with creamy ice cream all the way!
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For the Curd
  1. 2 cups fresh blueberries
  2. 1/2 cup fresh or bottled lemon juice
  3. 3 egg yolks
  4. 1 whole egg
  5. 2/3 cup sugar
  6. 4 tablespoons unsalted butter, cut into small cubes
  7. 1 tsp culinary lavender
For the Ice Cream
  1. 2 cups whipping cream
  2. 1 can sweetened condensed milk
  3. 1/2 tsp vanilla
For the Curd
  1. Definitely 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 (I found mine set to a good ice cream swirling thickness after 2-3 hours).
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 9x9 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!
Notes
  1. **You can see stiff peaks of whipped cream in the first photo
  2. **Note the swirling job in the second photo
  3. **The curd recipe makes about 2.5 cups. Keep the extra in the fridge and do exciting things with it! (It's great on blueberry scones!)
Adapted from Curd adapted from Joy the Baker
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe linked up at Buns in My Oven, and Lil Luna.

For the Love of Lists – Week 5

Lists for Days | September 6, 2016 | By

List:  (noun)  A bunch of crazy things Kayleigh has found on the internet lately and feels she should share with the world, written down, typically one below the other.  (Because how else can you do it on a blog post?  Post-it notes have so many more options – in the margins, sideways, upside-down even!  Anywhere writing will fit.)

Bakerella's Sugar Cookies - Whisks and Wooden Spoons

I hope you all had a great long weekend.  We spent it soaking up more sun, and loving time spent with Daddy home.  We went to an outdoor play Sunday, which was pretty amazing, and had a picnic the day before. Yesterday, we went to the local winery and picked buckets of blueberries.  I’d say we had a pretty fantastic weekend!  

Here is a compilation of craziness for this week:

  1. Foodgawker.  It’s a food-lovers-bliss kind of a site.  Beautiful pictures of food.  And guess what?  I’ve finally been getting photos accepted on Foodgawker!  Which is super exciting!  I’ve been submitting on and off since I started Forever Faith and Food, around 5 years ago, and hadn’t gotten a picture accepted until this month!  If you want to find me on there, search by submitter:  KayleighP 
  2. I’m continuing to share my weaknesses with you.  Lavender.  Pinterest it a witness to my weakness and absolute love of infusing all the baked things with lavender.  I know it sounds weird, but trust me.  It’s amazing.  Check out this cheesecake, these scones, and this cake.  SO good.  Don’t knock it till you’ve tried it. 
  3. Floral tastes take two.  This is my most favourite tea ever.  And it has a great floral note of lavender.  David’s Tea is pretty amazing. 
  4. NERD ALERT!  Something I kind of normally keep to myself (though I’m sure many people presume this to be true), is that I’m a huge nerd.  To hail to that, I’m going to include this link for a DIY Tardis Pumpkin.  Pumpkin season is coming and we need new ideas to decorate them.  This is the best idea ever!  (In case you didn’t know, the Tardis is a flying police box, flown by Dr. Who.  Everyone really should know that.)
  5. One thing I am really looking forward to as we head into the change of seasons (though, so help me, it won’t happen until Fall is official), is tunic/long shirts and leggings.  I’ve got this theory that a mom came up with this outfit.  Because it’s the most comfortable and stylish-feeling combo ever, in my books.  Old Navy has some great tunics, not to mention affordable!  This one is my favourite, followed by this, and this dressier, but still relaxed number.  (Those first two are under $20, just so you know…)

Have a great week!  

**Here’s an extra link for those cookies pictured above.  The boys helped make them (drop cookies – wuttttt!), and the easy piped icing makes them look pretty fantastical.  Bakerella’s Sugar Cookies.  Yum.

Lavender Berry Scones

For some reason, rainy days and tea inspire me to post.  Could also be the fact that we’re having leftovers and I’m not doing anymore house work for at least a few more hours.  Reason three – both boys are sleeping.  Soundly.  (For now…)

Lavender Berry Scones

I think I made these about 6 months ago.  Made em.  Photographed them.  Devoured them.  Made them again.  Forgot to post them.  That’s how I roll.  Forgotten is my middle name.  Memory is a thing of the past.

So, I’m going to share them now.  And they are SO good.  I even found the pictures!  Go me!

Scones being created

I follow Miss Joy over at Joy the Baker.  She is da bomb.  I love her style, wit, and food choices.  Anyhow, these scones come from her, only slightly changed by yours truly.  Skeptical of the lavender?  Don’t be.  It tingles the taste-buds.  I did have a comment from a slightly disgruntled guy that flowers are for smelling, not eating.  BUT, they were devoured and many compliments ensued.  So I’d say they’re pretty good.  My hubby even loves them.  (And that’s saying something, as he’s generally a baked-goods-hater.)  Here goes!

Prebaked Lavender Berry Scones

Lavender Berry Scones

Recipe very slightly adapted from Joy the Baker

3 cups flour

1/3 cup sugar

1 heaping Tbsp dried lavender

2 1/2 tsp baking powder

1/2 tsp baking soda

Dash salt

3/4 cup cold butter or margarine

1 egg

3/4 cup buttermilk

1 cup berries (I used frozen blackberries, blueberries, and raspberries)

1 beaten egg and sugar to coat and sprinkle before baking

First of all, remember that ‘boys are sleeping soundly’ thing?  It’s now untrue.  But I will continue nonetheless.

Secondly!  Preheat that oven to 400F, and line a baking sheet with parchment paper.

Combine all dry ingredients in a bowl.  Cut in butter (or margarine) with fingers or a pastry cutter, until it resembles large oat flakes.  In another bowl, combine egg and buttermilk, and beat lightly.  Add to flour mixture, just until moistened.  Fold in those berries (carefully, they’ll make a mess!).

Turn onto a floured surface, and knead for about 2 minutes.  Roll out into a 1-inch thickness.  Cut into desired shapes (re-rolling excess dough for more scones), and place on baking sheet.  Brush lightly with beaten egg, and sprinkle with sugar.  Bake for 15-18 minutes, or until slightly golden brown on top.

Enjoy!  These are quite amazing alone, or with a dallop of butter and jam.  (Go for blueberry jam!)

Lavender Berry Scones.Ready for oven

Now to finish off with some kiddo photos as usual.  Just can’t get enough of my boys.

Mister Man

{In the sandbox, smiling away}

Sweet Eyes

{He’s practicing blowing spit here, just so you know…  But he has the sweetest eyes, don’t you think?}