Lavender Ice Cream

INGREDIENTS:

2 cups fresh blueberries (or frozen)
1 1/2 cups granulated sugar, divided
3 tablespoons dried culinary lavender (purchased or home-dried; see notes)
2 tablespoons lemon juice
2 tablespoons cornstarch
1 cup whole milk
2 cups heavy cream
⅛ teaspoon kosher salt
1 teaspoon vanilla extract

DIRECTIONS:

In a large saucepan, add the blueberries, 1/2 cup of the sugar, the lavender, and 2 tablespoons water and bring to a boil. Simmer for 7 to 8 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined.
Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).