Lavender and Blueberry Ice Cream

Instructions

1. In a pot, bring the cream and milk to a boil. Remove from the heat. Add the lavender and let infuse for 5 minutes. Strain through a sieve. Compost the lavender.
2. In the same pot off the heat, whisk together the honey, cornstarch and egg yolks until smooth. Add the cream mixture while whisking.
3. Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to thicken enough to coat the back of the spoon, about 15 minutes.
4. Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 4 hours or until completely chilled.
5. Pour the chilled mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the ice cream has set.
6. Transfer to an airtight container. Top the ice cream with the blueberry jam and use a spoon to gently swirl the mixtures together in small circular movements to create a marbled effect. Freeze for 1 hour or until the ice cream is firm. Let sit out at room temperature for a few minutes before serving, as needed.