Lavender and Blueberry Ice Cream

Instructions

1. 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. 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. 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. 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. 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. 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.