- 11/2 cups whole milk
- 11/2 cups heavy cream
- 1/4 cup culinary-grade lavender buds
- 7 egg yolks
- 3/4 cup plus 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
Place the bowl of your ice cream maker in the freezer at least 24 hours before you intend to make ice cream.
In a large heavy-bottom sauce pan over medium heat, combine the milk and heavy cream and heat until simmering. Add the lavender buds and stir. Turn off the heat, cover, and let steep for 20 minutes. Meanwhile, whisk the egg yolks together in a small bowl.
Strain the cream mixture over a sieve into a large bowl. Discard lavender buds. Whisk in 3/4 cup sugar and salt until dissolved. Slowly stream the eggs into the hot cream mixture while whisking constantly until thoroughly combined.
Pour the egg-cream mixture back into the sauce pan and heat over medium heat, stirring gently but constantly, until thickened enough to coat the back of a spoon, about 5 minutes. Remove from heat and add the vanilla. Cover and chill thoroughly, preferably overnight. It is helpful to use a thermometer to ensure the custard base is 40°F before churning as this will yield the best results.
While the custard is chilling, combine the blueberries, water, 2 tablespoons sugar, and lemon juice in a medium saucepan over medium-low heat. Simmer uncovered until fruit is softened and the mixture is thickened and jammy, about 10 minutes. Remove from heat and chill completely.
When all components are properly chilled, freeze the custard base according to your ice cream maker’s instructions. During the last 2 minutes of churning, add the chilled blueberry compote. Transfer churned ice cream into an airtight container and freeze immediately for at least 4 hours before serving.