No-churn ice cream take two!
(PS – There’s a slight overload of pictures here. Between Jordan and I, we took a zillion…)
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.
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.
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.
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?
- 2 cups fresh blueberries
- 1/2 cup fresh or bottled lemon juice
- 3 egg yolks
- 1 whole egg
- 2/3 cup sugar
- 4 tablespoons unsalted butter, cut into small cubes
- 1 tsp culinary lavender
- 2 cups whipping cream
- 1 can sweetened condensed milk
- 1/2 tsp vanilla
- 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.
- 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.
- 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).
- In a large bowl, whip the cream to stiff peaks. Fold in sweetened condensed milk, and vanilla.
- 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.
- Cover and freeze, for at least 6 hours, or overnight.
- **You can see stiff peaks of whipped cream in the first photo
- **Note the swirling job in the second photo
- **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!)