No Churn Lavender Blueberry Lemon Ice Cream

Summer is still in full swing. You may be impatiently waiting for fall, but, sorry to break the news, summer is alive, well and seems here to stay. Lucky for you, I have the perfect cold treat sure to make you forget about the heat. 

You scream, I scream, we all scream...ICE CREAM!

Prep time: 30 minutes
Freeze time: 4 - 6 hours

Ingredients:
2 cups (16 oz) heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 tbsp lavender
1cup frozen blueberries
2 tsps white sugar
zest of 1 lemon

Tools:
electric hand mixer
small saucepan
chilled loaf pan
fine mesh strainer
two large mixing bowls
spatula

How to Prepare:

In a small saucepan combine 1/2 cup whipping cream with 1 tbsp lavender. On medium heat, slowly warm mixture until it begins to boil; about three minutes. Once it begins to boil, take pan off the burner and let the mixture set for 10 minutes. After 10 minutes, strain and chill in the fridge for at least 15 minutes.

Now, in the same or different saucepan add the blueberries and sugar. Warm berries for 5 minutes on medium heat. After this time, remove from heat and add in the lemon zest. Let chill for 10 minutes.

When both the cream and blueberries have fully chilled, begin to whip the heavy whipping cream. In one large mixing bowl, add the lavender infused cream with the remaining cup and a half of cream. Using the electric hand mixer, whisk heavy whipping cream to stiff peaks (see picture below). 

In the other large mixing bowl, add the condensed milk and vanilla extract. Next, gently fold in the whipped cream with the condensed milk making sure they are well incorporated. Then, pour mix into the chilled loaf pan. Finally, swirl in the the blueberry syrup for a marbled effect. Freeze for 4 to 6 hours until ice cream is fully frozen. 

Enjoy!