Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.
Lavender Lemon Bars
Original recipe makes 24 bars
Preheat an oven to 350 degrees F. Grease an 8x12 inch baking dish.
Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.
Original recipe makes 6 servings
1 trayice cubes
1/4 cupdried lavender
2 cupsboiling water
3/4 cupwhite sugar
5 cupscold water, or as needed
Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!
Original recipe makes 2 1/2 dozen
1/2 cupwhite sugar
1 tablespoonlavender flowers
1 1/2 cupsall-purpose flour
1/2 cupcolored sugar for decoration (optional)
1 tablespoonlavender flowers
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
Original recipe makes 4 servings
4skinless, boneless chicken breast halves
12 sprigsfresh lavender
salt and pepper to taste
1 pinchred pepper flakes, or to taste
1 cupshredded Cheddar cheese
Preheat the oven to 400 degrees F.
Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes.
Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has melted and chicken juices run clear.