Summer Floral Dessert:: Lavender Ice Cream

Believe it or not, we still have more than 6 weeks of summer left. In fact, the first official day of fall isn't until late September. As such, let's all agree to continue indulging in summer's bounty and celebrating the season, shall we?One of my favorite summer recipes is this delicious blueberry pie and lavender ice cream from my first cookbook, Picture Perfect Parties Rizzoli NY.While this is the most delicious blueberry pie recipe, the lavender ice cream is the star of the show. It's a beautiful combination. Lavender is an unexpected fun flavor for guests. If you've never cooked with it before, make sure you purchase food-grade lavender. Essentially, get the stuff that's safe to eat!I think you'll love the floral notes of this ice cream, and if you want the blueberry pie recipe to pair with it, you can find it here. Enjoy!

Lavender Ice CreamServes 6-8

You will need:- 3 cups heavy cream- 1 cup whole Milk- 2 tablespoons dried lavender- 6 eggs + 2 yolks- ½ cup sugar-¼ tsp salt- ¼ cup honey- 1 teaspoon vanillaTo prepare:Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.Remove from heat pour into a bowl and let lavender steep for 30 minutes.Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.Whisk in honey and place into fridge chill until very cold.Put into an ice cream maker follow manufacturers instruction.Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.Photo Credit : Deborah Whitlaw Llewellyn