With the best icecream in the world: Blueberry-Lavender Ice Cream - paired with honey and ginger flavour.
All you need:
3 cup(s) heavy cream
1 cup(s) whole milk
1 tablespoon dried lavender flowers
8 large egg yolks
1/2 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 cup(s) blueberries
grated ginger and liquid honey
Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon - about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract.
Make the ice cream: Process in an ice-cream maker according to manufacturer’s instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.
NOTE: Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labelled for food crops.