It has been hot and way too humid for my liking lately. One thing I can always count on to lift my mood in the heat is ice cream. It’s probably my favorite thing to whip up during these hot months and it’s such a fun hobby! I’d probably even go as far to call myself an ice cream connoisseur (maybe even an addict). Ha! But really- it’s 100% my favorite dessert. Of course, living in Ohio, my go-to ice cream cook book is none other than Jeni’s. This is the first time I’ve tried making the wild berry lavender ice cream and man, it is SO good!! Don’t let the flavor profile scare you away… it’s luxurious, aromatic, creamy, and sweet.
When I first read that food-grade essential oils were used in this recipe, I was a little apprehensive, but after I tasted the result… it’s sort of a magical and luxurious addition to ice cream. It adds an aromatic quality that really enhances the flavor and experience! As a self proclaimed foodie, I also like trying different things and this was good different.
Wild Berry Lavender Ice Cream
1 pint strawberries, hulled and sliced 1/2″ thick
1/3 cup sugar
3 tablespoons fresh lemon juice
Ice Cream Base:
2 cups whole milk
2 tablespoon + 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2 drops lavender essential oil (food-grade)
3 drops sweet orange essential oil (food-grade)
For the Blueberry Compote:
Combine the berries and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and let it cool.
For the Ice Cream:
Mix about 2 tablespoons of milk, the cream, sugar, and corn syrup in a 4-quart saucepan; bring to a rolling boil over medium-high heat for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened- about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the berry compote and blend well. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag into an ice bath. Let stand, adding more ice if necessary- until cold, around 30 minutes. Pour the ice cream base into the frozen canister and turn on the ice cream machine. Drop the essential oils through the top opening and continue to spin the ice cream until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer for at least 5 hours!
By now, you guys know I’m an ice cream freak- so no judging. If you’re looking for a traditional recipe, try this extra dark chocolate or strawberry buttermilk. I have so many good memories making ice cream during my childhood, and it’s something I continue to enjoy! How often do you guys make ice cream each summer? I’m probably the only crazy one who does it a couple times every month. Lucky for my waistline, summer is nearing the end.