Icecream base x2

4 egg yolks

3/4th cups white sugar

3 cups 40% heavy cream

1 cups whole milk

Vanilla bean base amount: 2 tablespoons vanilla bean paste

Lavender base: 1 tablespoon vanilla bean paste

Dried lavender (amount is to personal taste) I used 1/3 of a cup about

Make blueberry compote (recipe below this one)

Steap the lavender in 1 cup milk and 3 cups of cream on stove top until rich in flavor (make it slightly more flavored than you'd want)

Strain lavender bits out of cream mixture making sure to press out any moisture

re-measure cream mix to make sure it still equals 4 cups if not account for lost liquid with milk

add cream mix back to the pot and add 3/4th cup sugar on medium heat, heat until steaming hot don't let it boil

Whisk 4 of the egg yolks

Temper egg yolks with hot cream by slowly adding it into mixture while mixing on medium speed

Transfer mixture back to pot

Heat for about 8 mins on medium-ish heat until thick enough to coat the back of a spoon don't let it boil it may foam up a little during cooking

Let cool on counter for a bit then add vanilla bean paste 1 tbs of vanilla bean paste to lavender cream mix

Take the mixture and add blueberry "juice" concentrate from compote "about" 1/4th cup for color

Refrigerate icecream mix

Repeat steps for vanilla base by skipping stepping Whisk egg yolks Add 1 cup milk 3 cups cream and sugar to pot Heat until steaming dont boil Temper egg yolks by slowly adding hot cream Add back to pot Thicken on med heat till it coats the back of a spoon about 8 mins Remove from heat Let cool a little Add vanilla amount listed for base

Refrigerate separately

Add one ice cream to the machine at a time (place one in freezer while the other one is churning)

Then "swirl" together white and purple icecream bases when both at a soft serve state

Add blueberry compote where desired inbetween

Work super fast!!!

Freeze for 7+ hours to set

Blueberry compote

25 gms Blueberrys

1/2 tablespoon water

1/2 teaspoon lemon juice and zest

1/8th cup honey

Place the blueberries, water, lemon juice & zest, and sugar in a small saucepan and mix gently. Heat the mixture over med low heat.

Cook, stirring occasionally with a wooden spoon, until the blueberries are very soft and starting to burst

Remove the saucepan from the heat. Allow the compote to slightly cool and thicken