A trip to a lavender farm inspired Jan Sousa to infuse blueberry syrup with the flowers and turn it into ice cream. For an elegant dessert, she spoons it into wineglasses, garnishes it with lavender blossoms, and sets lemon cookies on the side. Prep and Cook Time: about 30 minutes, plus at least 25 minutes to freeze.
1 cup blueberries, rinsed
3/4 cup sugar
2 tablespoons dried culinary lavender blossoms
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups half-and-half
How to Make It
In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.
Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.
Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.
Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.
Note: Nutritional analysis is per 1/2-cup serving.