Lightened up honey sweetened vanilla ice cream swirled with delicious blackberry lavender jam! This sweet, mildly floral ice cream is the perfect summer dessert!

Happy Monday friends! I hope everyone had a great weekend and a wonderful Father’s Day. I am so excited to share today’s recipe and blog post with you! Today I made us Honey Ice Cream with Blackberry Lavender Jam and it is absolutely delicious!

As many of you have picked up on by now, I am an ice cream lover! Hands down ice cream is and always will be my favorite dessert. I love the cold creaminess, the endless possibilities of flavors, and how happy it makes me feel when I’m eating a bowl of it. I’m always trying to lighten up my recipes, but ice cream is one that I generally try not to mess with too much. However, I found a wonderful lightened up vanilla ice cream recipe in my Cooking Light magazine a while back and I’ve been using it ever since.

I made a couple of changes to the recipe such as using one less egg yolk and cutting back a tad on the sugar. For this honey ice cream I replaced most of the sugar with honey. Now I have to tell you about the amazing blackberry lavender jam that is swirled into this honey vanilla ice cream. The jam comes from a local company here in Colorado called Modern Gingham. About a month ago I was invited to a special tasting event in Denver to sample Kathy’s wonderful jam and learn about her background and jam making process. Kathy actually started her career as a scientist, but soon discovered that her real passion lied in jam making. Not only does she use locally grown and often organic produce here in Colorado, but many times forages it herself. I was so impressed to hear that she often will go up to people’s homes asking if she can pick the fruit if she suspects they have an excess or won’t use it. What a great way to use fruit that often ends up rotting on the ground and then goes in the garbage!

Kathy’s jams are simple with a focus on the fruit rather than making something that is overly sugary and sweet, something I truly appreciated. Modern Gingham has traditional flavors such as strawberry, blackberry, and mixed berry. However, she also creates unique flavors like blackberry lavender, plum with Chinese five spice, raspberry dark chocolate balsamic (that one is amazing), coffee ‘d tart cherry, and even some marmalades and curds. Today along with sharing this fabulous honey ice cream with blackberry lavender jam, I am also doing a giveaway for 3 jars of Kathy’s delicious local Colorado jam! I want everyone to be able to experience the delicious flavors Modern Gingham offers including the blackberry lavender, strawberry cinnamon and vanilla, and coffee’d tart cherry. Enter for your chance to win those 3 flavors below so you can swirl all of them into this delicious ice cream!

Yields 6 servings Honey Ice Cream with Blackberry Lavender Jam + A Giveaway 5 hrPrep Time 5 hrTotal Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 cup half and half

1 (12 ounce) can low-fat evaporated milk

6 tablespoons honey, divided

2 tablespoons light corn syrup

1/8 teaspoon salt

2 egg yolks

1 tablespoon granulated sugar

1 teaspoon vanilla bean paste

1/2 cup Modern Gingham Blackberry Lavender Jam Instructions In a medium size saucepan over medium heat add the half and half, evaporated milk, 1/4 cup of honey, salt, and corn syrup. Heat the mixture to 180 degrees or until little bubbles form around the edge, do not boil. Remove from the heat, cover, and let stand for 5-10 minutes. The night before making the ice cream, place the ice cream machine container in the freezer. In the meantime whisk together 2 egg yolks, 2 tablespoons of honey, and the tablespoon of sugar. Slowly pour the milk mixture into the egg mixture whisking the whole time. Pour the mixture back into the saucepan and cook over medium heat whisking the entire time until a thermometer reads 160 degrees. Remove from the heat and whisk in the vanilla bean paste. Pour the mixture through a fine mesh strainer into a bowl or container. Cover the mixture and refrigerate until it is chilled. Add the mixture to your ice cream maker and follow the manufacturers instructions. Scoop half of the prepared mixture into a container, I used a loaf pan. Top the ice cream with about half a cup of the blackberry lavender jam. Top the jam with the remaining half of the ice cream. Freeze for 3 hours or until it is firm. 7.8.1.2 774 https://reciperunner.com/honey-ice-cream-blackberry-lavender-jam-giveaway/

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More Frozen Desserts:

Honey Peach Frozen Yogurt

Berry Sherbet (Vegan)

Strawberry Chocolate Chip Frozen Yogurt