Author Notes: I was actually thinking about making an ice cream pie with a ginger snap crust, but I don't think that will quality for the autumn pie contest. In any case I had some cream I needed to use up before my travels later this week. And I was using up buttermilk. In the fridge I also had almost a pint of a preserve I had made without canning. The preserve recipe follows Christine Ferber's Blueberry-Lemon jam from "Mes Confitures" with half the sugar. Before I forget what I did, I thought I would write this recipe down. Already the measurements are approximate. You do have to be pretty brave to be a tester in my home, since I do easily forget what I put in a particular recipe. This recipe yielded a very airy, creamy ice cream which I hope ages well. —Sagegreen
Serves: 3 1/2 pints
Ingredients
-
3/4
pint of homemade preserve with blueberry, black mission fig, pluot, ginger and lemon
-
16
ounces heavy cream
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8
ounces buttermilk
-
8
ounces blueberry or pumpkin ale
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3/4
cup organic cane sugar
-
1
teaspoon chopped French lavender leaves
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French lavender sprigs for garnish
Directions
- Pour all the ingredients in an ice cream maker and process for 20 minutes. Freeze. Garnish with a sprig of French lavender.
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Ice Cream/Frozen Desserts|Fruit|Summer|Gluten-Free|Dessert
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