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Ingredients
- 1 pint blueberries -- picked over an washed
- 1/4 cup maple syrup
- 1 quart heavy cream
- 2 cups granulated sugar
- 4 sprigs fresh lavender
- 9 egg yolks
Directions
- Simmer the blueberries in the maple syrup until they burst, then puree. Scald the cream with half the sugar and the lavender sprigs.
- In a separate bowl whip the egg yolks with the remaining 1 cup sugar until the mixture turns pale yellow. Strain the scalded cream, and slowly add it as you continue to whip the sugar and egg mixture.
- Transfer the mixture to a double boiler and cook until it thickens and coats the back of a spoon, stirring often. remove from the double boiler; put in a bowl and stir in the blueberry puree, and refrigerate overnight.
- Freeze according to your ice cream manufacture's directions. Harden 24 hours before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 894 | |
| Calories from Fat 393 | 44% |
| Total Fat 44.67g | 56% |
| Saturated Fat 27.67g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 48mg | 2% |
| Potassium 187mg | 5% |
| Total Carbs 127.02g | 34% |
| Dietary Fiber 1.7g | 6% |
| Sugars 119.02g | 79% |
| Protein 2.98g | 5% |
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