Blackberry Lavender Ice Cream, Saying Farewell to Summer
Lavender fields in Brihuega, Spain
I am drawn to lavender. If I have to choose between scents, that will be the one I choose, whether it be hand soap or dish soap, laundry detergent or air freshener, lavender is my scent. I don’t know why, I think it is its freshness, but it could be its color, too (you just have to have a look at my closet!). But most of all, it’s the lavender fields. Is there anything more beautiful than fields of lavender as far as the eye can see? We may differ here, because a sunflower field, or a poppy flower field, is just as breathtaking.
Lavender is usually associated with the French region of Provence, and with the perfume industry. But did you know that the town of Brihuega, in Guadalajara, Spain, produces 10% of the worldwide lavender? Seriously! (click here if you want to know more).
Paseo de la Playa de la Patacona, Alboraya, Valencia
A few years ago, after we built our home and started designing our garden, lavender became my only request. While I am the one who takes most responsibility for the interior decorating of our house, my husband is the garden person. He loves everything about gardening and does most of the yard work, except for the heaviest jobs, which he has to outsource from time to time. Fittingly, Dave was the master contractor for our garden, and worked closely with the landscaping company on the design of our garden. He only brought one request from me into the design: lots of lavender —not just one plant here and there, but big patches of lavender. He complied, and I was happy.
Plunge pools at El Pou Clar, birth site of El Clariano River, one of nature’s wonders in Onteniente
David’s jump at el Pou Clar, Onteniente
Pont Vell (built in 1500 A.D over an ancient Roman bridge; restaured 1980’s), in the old Barrio de la Vila, Onteniente
Our modest lavender field has been doing well for years, but lately, it was suffering. Fort Wayne is not Provence, or Brihuega. Whether it was its very cold winters, when the lavender is covered by snow for months at a time, or the hot, dry summers, lavender didn’t thrive, and just two weeks ago, it had to be pulled out. You can imagine my disappointment.
A different flower has been planted in its place, also purple-ish in color, but it’s just not the same. I salvaged one of the lavender plants, one that looked better than the others, and potted it, but I don’t have high hopes for its survival. The guys that were pulling the plants were very nice to collect all the flowers still in them, which I made into a bouquet and placed in my kitchen.
It is from this bouquet that I used the flowers to make today’s ice cream, also incorporating blackberries. I’ve made two batches so far, and made both ice cream and ice cream bars. For the first batch, I didn’t remove the seeds from the blackberries (I like their crunchiness), and used an ice cream machine. I made the other batch removing the seeds, for a much creamier texture, and didn’t use an ice cream machine. No matter which method you choose, you’ll be glad you did, as they’re both just as delicious —although I find the one made with an ice cream maker to be more creamy. Don’t you love their color? Wait until you taste them!
I am drying the remainder of the flowers to put in a silk sack in my night table drawer. I’m sure every time I open it will bring memories of my now gone plants. I leave you with some photos of last summer in Spain, because ice cream and Spain go hand-in-hand. And because now that fall has officially started, the temperatures can only go downhill, even if it’s still very warm right now. Enjoy it while it lasts! With this recipe we possibly say the farewell to summer.
Note: check the photo captions for locations
BLACKBERRY LAVENDER ICE CREAM
Helado de Mora y Lavanda
Ingredients:
12 oz blackberries
14 oz sweetened condensed milk
2 cups whole milk
1 cup heavy cream
1/4 cup lavender infusion (recipe follows)
1/2 tsp lavender flowers
Special utensils:
Ice cream maker (you can get it here)
Ice cream bar molds (you can get it here)
For the lavender infusion:
Bring 1 cup of water to a boil. Remove from the heat and add 1 Tbs lavender flowers. Let seep for about 1 hour. Pass through a sieve to remove the flowers and discard. Refrigerate the lavender infusion.
Purée the blackberries. If you want your ice cream to be extra smooth, strain through a sieve to remove the blackberry seeds.
In a medium bowl, mix the blackberry purée with the condensed milk, whole milk, cream, lavender infusion and lavender flowers.
If using an ice cream maker, add the mixture to the bowl and follow the manufacturer’s instructions. When finished, move the ice cream to a freezer resistant container or to ice cream bar molds, and place in the freezer until ready to eat.
If not using an ice cream maker, add the mixture to a freezer resistant container or to ice cream bar molds, and place in the freezer. After 2 hours, gently stir with a fork the mixture in the mold, which willl have started to freeze on its sides, and place back in the freezer. Repeat after 2 hours, then place in the freezer until ready to serve.
Note: if available, use fresh lavender
