Blueberry Lavender Ice Cream
The trick to making blueberry ice cream is to understand whether the blueberries are in the perfect state of freshness. If they are, then they can be folded into the ice cream base after it spins, assuring a fresher taste. If they are not in the special place of freshness, then cooking the blueberries into a syrup and mixing it with the base yields a better result.
To identify whether your fresh blueberries are a good candidate for the non-syrup approach, first, squeeze a few. If they easily loose their integrity, they are over-ripe. Second, taste them. If you sense any bitterness, cook them into a syrup.
Although I didn’t follow these recipes (I’ll post a recipe next year when I get more time to work on this during the season), here are other potential options. One for fresh blueberries that has a small yield; one for a fresher tasting version of the non-syrup process and one for a syrup mixture.
