No-Churn Blueberry-Lavender Ice Cream

No-churn ice creams are quick and easy to make, and rely on only two ingredients: whipping cream and sweetened condensed milk.
Granted, this type of ice cream doesn’t have the same rich mouthfeel, or dense texture, that a classic custard-based churned ice cream has, but, nonetheless, it is still highly enjoyable and versatile, and a very pleasing option to have at hand.
My version with crumbled marzipan was posted almost three years ago, and I’ve made it a few times since then.
This time, I felt it was time for some changes, and decided on a fruity version. Since I’ve had nice fresh blueberries at hand, the decision to use them was easy. As I love the combination of blueberries and lavender, I’ve decided to use it here as well, along with added lemon zest and juice. These were cooked to a jam-like consistency, and were added to the basic ice cream, once the whipping was done. The blueberries not only gave the ice cream wonderful flavor and flowery-lemony aroma, but also contributed a more interesting texture, and a lovely purple hue to it. Served as is, or on a bed of fresh blueberries, it makes a tasty fresh dessert anytime. Try it and enjoy.

Notes:
* If fresh blueberries are not available, frozen blueberries can be used instead.
* Culinary grade lavender can be found at most spices section, or online.
* Unlike real ice cream, this one tends to defrost quicker, so make sure to keep it in the freezer right until you’re ready to serve.

Makes: 6 cups
Prep time: 20 minutes
Cooking time: 15 minutes
Freezing time: minimum 6 hours, preferably overnight

Ingredients:
For the blueberries:
2 cup fresh blueberries (see notes)
2 tsp culinary grade dried lavender buds, lightly crushed (see notes)
¼ cup sugar
¼ cup water
1 Tbs fresh lemon juice
2 tsp lemon zest
Pinch salt
For the ice cream:
2 cups heavy cream, very cold
1 tsp vanilla bean paste or essence
1 can (14 oz, 396 grams) sweetened condensed milk
Pinch salt
For serving:
Fresh blueberries

1. The blueberries: in a medium bowl, mix the blueberries, lavender, sugar, water, lemon juice and salt. Cook over medium-high heat, mixing occasionally, for about 10 minutes, to a jam-like consistency. Let cool to room temperature.
2. The ice cream: line a metal loaf pan with plastic wrap, and place in the fridge until using.
3. Pour the heavy cream into a mixer bowl, fitted with the whipping hook, and add the vanilla. Start whipping on medium speed, until large bubbles appear. Increase the speed to medium-high.
4. When the cream is at soft peaks stage, start adding the condensed milk into the center, so that it will incorporate well with the cream. Add the salt and keep whipping, until the cream reaches firm peaks stage. (Hand mixer can also be used).
5. Remove the mixer bowl from the mixer, and, using a spatula, gently fold in the blueberries.
6. Transfer the mixture into the lined pan, and place in the freezer. After about an hour, when the top is solid, cover the pan tightly with plastic wrap. Keep in the freezer for at least 6 hours, preferably overnight.
7. Just before serving, scoop and serve as is, or on a bed of fresh blueberries.