Blackberry Lavender Ice Cream

Ingredients

Directions

Blackberry Compote

1. Place the blackberries, 3/4 cup white sugar and lemon juice into a medium saucepan over medium heat. Simmer the mixture, while stirring occasionally, for 20 minutes. After 20 minutes, stir in the lavender. Cook for an additional 5 minutes. When it is finished, the berries should be broken down well and the mixture should be slightly thickened.

2. Remove the mixture from the heat, and pour over a fine-mesh sieve that is fitted over a medium-sized bowl, to remove the blackberry seeds and lavender buds. Press on the remaining blackberry pulp to release all the juices in the pulp.

3. Cover the blackberry compote with plastic wrap and place into the fridge to full cool for a few hours.
   
   

Coconut Cashew Cream

1. Place the cashews into the bottom of the filter basket, then place the coconut shreds on top. Place the filter basket into the collector cup. Pour the 500mL of very warm water into the collector cup. Lightly stir the contents of the collector basket to submerge the coconut. Allow to soak for 45 minutes.
2. After 45 minutes, remove the basket from the collector cup and attach it to the almond cow top. Transfer the collector cup, with the water inside, inside the almond cow base. Attach the top to the base, then plug the almond cow in. Press the start button. After it’s completed it’s full cycle, press the start button again to run again for a second full cycle.
3. Collect the coconut cashew cream and set aside.
   

Blackberry Lavender Ice Cream

1. Add the canned coconut milk and coconut cashew cream into a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to steam (do not boil).
2. Meanwhile, place the egg yolks and 1/2 cup white sugar into a medium mixing bowl. Beat by hand with a whisk until it looks slightly thickened and pale yellow in color – about 1-2 minutes of hand beating.
3. Temper the eggs by slowly ladling the hot milk into the beaten eggs, one ladle at a time, while whisking vigorously in between to combine. Once half of the hot milk has been added, pour the mixture into the saucepan with the remaining hot milk. Whisk to combine.
4. Place the saucepan back over medium heat. While whisking constantly, heat the mixture until it reaches 165°F on a kitchen thermometer. Be careful not to overcook or boil. When it is ready, the mixture should be thick enough to coat the back of a spoon.
5. Remove from heat, then pour the cooled blackberry compote into the mixture. Stir until full combined. Place the ice cream batter into a bowl, then place a piece of plastic wrap over the surface of the batter to prevent a skin from forming. Place into the fridge to fully cool – 4 to 6 hours.
6. When fully cooled, slowly pour the batter into your prepared ice cream machine while it is churning. Churn according to your machine’s manufacturers instructions. After thickened, place the ice cream into a 9x5” loaf pan, cover with plastic, and place into the freezer for at least 6 hours to fully harden.