Lavender and Blueberry Ice Cream

  • Preparation 15 MIN
    Cooking 25 MIN
    Chilling 4 H
    Freezing 1 H
  • Makes 4 cups (1 litre)



  1. In a pot, bring the cream and milk to a boil. Remove from the heat. Add the lavender and let infuse for 5 minutes. Strain through a sieve. Compost the lavender.
  2. In the same pot off the heat, whisk together the honey, cornstarch and egg yolks until smooth. Add the cream mixture while whisking.
  3. Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to thicken enough to coat the back of the spoon, about 15 minutes.
  4. Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 4 hours or until completely chilled.
  5. Pour the chilled mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the ice cream has set.
  6. Transfer to an airtight container. Top the ice cream with the blueberry jam and use a spoon to gently swirl the mixtures together in small circular movements to create a marbled effect. Freeze for 1 hour or until the ice cream is firm. Let sit out at room temperature for a few minutes before serving, as needed.


Dried lavender is widely available in health-food stores or bulk stores. This type of lavender is designed specifically for use in cooking.

Choose a subtle flower-based honey such as clover, wildflowers or blueberry.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.