Indulge in the delightful combination of blueberries, lavender, and quark cheese in this radiant orchid-colored ice cream. Creamy, fruity, and subtly floral, it's a perfect treat for any occasion.
Ingredients: 2 cups blueberries. 2 tablespoons dried lavender flowers. 1 cup quark cheese. 1 cup heavy cream. 1/2 cup condensed milk. 1 teaspoon vanilla extract. Radiant Orchid food coloring.
Instructions: Add a splash of water to a saucepan and add the blueberries and dried lavender flowers. Simmer on low heat for about 10 minutes, or until the blueberries burst and the juices come out. Take it off the heat and let it cool down all the way. Heavy cream, condensed milk, and vanilla extract should all be mixed together in a bowl with a whisk until the mixture is smooth. When the blueberry lavender mixture is cool, add it to the bowl and mix it in well. To get the color you want, add a few drops of Radiant Orchid food coloring. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. Add fresh blueberries and dried lavender flowers to the top of each scoop of ice cream that you serve.
Prep Time: 20 minutes
Cook Time: 10 minutes
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