(courtesy of Okanagan Lavender)
1 tbs sugar
¼ tsp vanilla
½ cup half-and-half or table cream
6 sprigs fresh organic lavender (or 1 tbs dried buds)
3 tbs coarse or pickling salt
Lots of ice cubes
sandwich-size Ziplock freezer baggy
Stir together sugar, vanilla, cream and lavender in a small bowl. Let steep in the fridge for several hours or overnight. Strain out lavender. Transfer cream mixture to baggy and seal.
Fill a 2-liter thermos ¾ full with ice cubes and sprinkle with the salt. Place baggies inside and close container.
Roll container around for about 10 minutes. Check to see if ice cream is frozen. If not, keep rolling for another 5 minutes. Remove bag from container and rinse off salt to keep from contaminating the ice cream. Serve garnished with sprigs of fresh lavender.
Notes: This can also be done in an ice cream maker. Multiply the recipe until you have the desired amount, then follow machine manufacturer’s directions.
Where to find it: Make sure you use lavender that’ve been grown without pesticides. Plant your own next spring, or visit Okanagan Lavender. Dried buds are available by mail order at www.okanaganlavender.com