Lavender-Blueberry Ice Cream

Ingredients

• 1 cup blueberries rinsed
• 0.5 teaspoon ground cinnamon 
• 3 cups half-and-half 
• 2 tablespoons culinary lavender blossoms dried
• 0.8 cup sugar 
• 0.5 teaspoon vanilla 

Equipment

• bowl
• frying pan
• sieve
• blender
• ice cream machine

Directions

1. 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.
2. Pour mixture through a fine strainer set over a bowl.
3. Pour blueberries into a blender. Return berry syrup to pan.
4. 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.
5. Add cinnamon and vanilla to blender; whirl until mixture is smooth.
6. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.
7. 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.
8. Serve, or transfer to a container and freeze, airtight, up to 1 week.