Instructions
- Prepare the Blackberry Puree: Combine all Blackberry Puree ingredients in a saucepan. Bring to a simmer, cook for 5 minutes, then strain to remove seeds. Let cool completely.
- Prepare the Lavender Infused Cream: Combine Heavy Cream, Lavender Buds, and Granulated Sugar in a saucepan. Heat gently, do not boil. Remove from heat, cover, and let steep for 30 minutes. Strain to remove lavender buds. Chill thoroughly.
- Prepare the Vanilla Ice Cream Base: Whisk together Egg Yolks and Granulated Sugar until pale and thick. Heat Milk and Heavy Cream in a saucepan until just simmering. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 82-85°C). Remove from heat, stir in Vanilla Extract, and chill completely.
- Churn the Ice Creams: Churn the Lavender Infused Cream into ice cream. Churn the Vanilla Ice Cream Base into ice cream.
- Assemble the Bombe: Line the Hemisphere Mold with plastic wrap, leaving overhang. Spread a layer of Vanilla Ice Cream on the bottom. Freeze for 30 minutes. Spread a layer of Blackberry Puree over the Vanilla Ice Cream. Freeze for another 30 minutes. Top with the Lavender Ice Cream. Cover with the overhanging plastic wrap and freeze for at least 4 hours, or overnight.
- Unmold and Serve: Invert the bombe onto a serving platter. Remove the plastic wrap and serve immediately.
