Summer time is popsicle time; or ice cream in general. And I tried my hand on it. The result? Hm, let’s say “I’m working on it.”

Don’t get me wrong: I ate all of it. And I am hooked.

• 300ml milk (and I am talking real 3.0 milk)
• 200ml cream
• 500g blueberries
• 3 egg yolks
• 100g sugar

Clean (or defrost) the blueberries. I ran the blueberries through a mixer to make a smooth(er) paste.

Mix sugar and egg yolks in a separate bowl and set aside.

Mix milk and cream into a sauce pan and add heat to it (no boiling) and keep on stirring. Add the blueberries and keep on heating the milk mixture. When it is just about to boil, take off the heat and add the egg & sugar mixture. Stir vigorously and constantly. (Avoid making a scrambled egg mixture.)

Add heat back and stir the mixture until it thickens. Cool down (I used a water bath) and stir. When cool enough, either transfer the mixture to an ice cream maker for churning. If you do not have an ice cream maker, transfer the mixture to a freezer-safe container. Stir the mixture every 30 minutes until all set.

I know, this is a little more work, but it will result in something close to what you’d get with a machine churned ice cream.

Tip: If you add culinary lavender to the milk mixture before heating it up the second time (i used a linen bag, but you can strain the mixture before adding the sugar/ egg mix), the ice cream will have a wonderful hint of lavender to it. Which will work well with the blueberries.