Peach and Lavender Ice Cream (Vegan)

Makes about 1.5 quarts.

In a heavy bottom medium-sized saucepan add the three types of milk, lavender, vanilla bean pod with the seeds scraped out, sugar, salt and half of the diced peaches. Turn on medium heat and bring to a low simmer stirring often with a wooden spoon, about 15 minutes. Check a piece of peach to see if it’s soft after 15 minutes. If it’s pretty broken down mash the peaches with a potato masher.

Remove about ½ cup of the hot ice cream base and pour with a ladle into a small bowl. Add cornstarch and stir until blended. Slowly pour the cornstarch mixture back into saucepan while stirring and continue to stir until the base thickens. Check the thickening process by running your finger along the back of a coated spoon. When you have a clean line it’s ready.

Remove from heat, pour hot ice cream base through a fine mesh strainer into a heatproof bowl and remove vanilla pod. With the back of a spoon scrape peaches through the mesh strainer until only pulp and lavender are left. Discard the pulp mixture.

Fold the remainder of the diced peaches into the ice cream base and place bowl in ice bath. When base comes to room temperature cover with plastic wrap and refrigerate overnight.

After the ice cream base has chilled overnight follow the manufacturer’s instructions to churn with your ice cream maker. When the ice cream is ready transfer to a freezer safe container and cover with plastic wrap. Make sure the plastic wrap is touching the top of the ice cream. Freeze for at least a few hours to harden.