Lavender Olallieberry Ice Cream

July 5, 2024

Every year, come lavender harvest time, we prepare a few recipes that feature lavender in the ingredients list. None have been so popular as our Lavender Vanillla Ice Cream! This year, due to the generosity of near neighbors, we acquired some fresh Olallieberries, and “Eureka!” a new flavor was inspired. We’re all about sharing here - so we are delighted to pass along our recipe!

Please keep in mind that this recipe was created for a 4 Quart Wood Ice Cream Maker (the electric kind you plug in and stock with ice and ice cream salt!) We suggest you look at your ice cream maker and adjust proportions accordingly.

Lavender Olallieberry Ice Cream

6 Cups Heavy Cream

4 1/2 Cups Half and Half

1 1/4 C. Sugar

1/3 C. Honey

3 T. Sweet Orange Marmalade

2 T. Vanilla

2 T. dried Culinary Lavender buds

1 1/2 - 2 cups fresh or previously frozen olallieberries

1/4 cup sugar (if needed)

Keep your ingredients in the refrigerator as much as possible as you prepare this recipe. Place your aluminum ice cream canister, paddle and lid in the freezer to chill.

Step 1: In a pot on the stovetop, gently heat 3 cups heavy cream with the Sugar, Honey, Orange Marmalade, Vanilla and Culinary Lavender buds, While stirring to dissolve sugar, bring to a light simmer and simmer 1 minute. Remove from heat and cool - putting in refrigerator as soon as feasible, Let steep for 30 min in refrigerator.

Step 2: In the meantime, place olallieberries and 1/2 cup cream in small saucepan (adding 1/4 cup of sugar if berries are tart), Gently heat cream and mash berries until they are warmed and fully sauced. No need to simmer. Remove from heat, let cool and refrigerate.

Step 3: After 30 min, Strain the steeped Lavender Cream mixture through a fine mesh strainer - pressing to extract the essence into the cream. Return mixture to refrigerator.

Step 4: In a large bowl mix the remaining 2 1/2 Cups of Heavy Cream and 4 1/2 cups of Half and Half. Pour in the Lavender Cream Mixture and whisk to combine well. Pour in the Olallieberry Mixure and gently swirl. (If you feel the ice cream mixture is not cold enough, return to refrigerator for 30 min, otherwise proceed.)

Situate your ice cream maker - having ice and salt at the ready.

Step 5: Remove the ice cream canister, paddle & lid from the freezer and pour the ice cram mixture in. Gently place the canister in the ice cream maker, surround with ice and ice cream salt (2-3 layers of Ice and, 3 T Ice cream salt) and plug the maker in. Keep an eye on it and add more ice and salt as the level drops. Typically our maker takes 30-40 min. To complete the process.

When the maker is done, the ice cream will be like thick soft serve. Place in loaf pans, cover with plastic wrap and freeze overnight for the best scoopable ice cream! (We also like the Tovolo ice cream storage containers.)