This rich and tangy ice cream has just enough lavender to add a pleasant floral note without overpowering the palate.

Preparation

In a medium saucepan, heat milk, heavy cream and lavender to just under a boil. Allow to steep for 15 minutes.

In a heat-resistant bowl, mix 4 egg yolks with ¼ cup sugar until it dissolves and egg yolks lighten in color.

Strain lavender out of the milk, then return to heat. Add remaining sugar and heat until temperature reaches 170°F. Slowly add the lavender-infused milk to the sugar and egg mixture about 2 ounces at a time to temper the eggs. Once mixture is fully incorporated, return to the stovetop and heat to 185°F, then strain into a nested bowl over ice water.

In a blender, puree blueberries with lemon juice. Add ice cream base to the blender and blend at low speed to incorporate. Stream mixture back into the work bowl over ice and stir to get it as cold as possible as fast as possible before pouring into your ice cream machine.

Freeze ice cream base according to the directions of your ice cream machine.