Blueberry Lavendar Ice Cream

Ingredients

2 cups whole milk

1/2 cups plus 2 tbsp sugar

1 vanilla bean, split lengthwise

1 tbsp lavendar flowers

6 egg yolks

1/3 cup heavy cream

2 pints wild blueberries

How to Make It

Heat milk with half of the sugar and the lavendar until it just begins to bubble. Meanwhile, scrape the seeds out of the vanilla bean. Beat the egg yolks with the other half of the sugar and the vanilla bean. Beat the egg yolks with the other half of the sugar and the vanilla bean.

When the milk is hot, temper it 1/3 at a time into the egg yolks, whisking briskly. Add back to the pot and heat slowly to 170 degrees, stirring with a rubber spatula. Strain through a fine mesh sieve and chill.

Puree the blueberries in a food processor. Churn the milk base in an ice cream machine following the manufacturers instructions. When the ice cream is 2/3 the way done, add the blueberry puree and finish churning. Freeze the ice cream for at least 4 hours.

This recipe is brought to you by Habitat Housewares