Peach, Lavender & Blackberry Ice Cream

Note: Make sure you freeze the canister of your ice cream maker ahead of time so it’s nice and cold when you are ready to churn!

Add the blackberries to a bowl along with the water and a bit of sugar (depending on how sweet your berries are). Use the back of a spoon to mash the berries, and blend them with the water and sugar. Set aside.

Slice the peaches away from the pits. Add the peaches to a food processor and blend until smooth. Set aside.

Add the milk, 1/2 cup sugar, and lavender into a saucepan over low heat. Stir until the sugar dissolves. Keep on low heat for 5-8 minutes.

Strain the milk mixture into a bowl and discard the lavender buds. Allow the liquid to come to room temperature, then whisk in the heavy cream and the peach purée. Refrigerate this mixture for about an hour.

Add the milk-peach mixture into the frozen canister of your ice cream maker. Follow your ice cream maker instructions to thicken and churn the mixture (I let mine run for about 20 minutes).

Pour half the mixture into a freezer-safe container with a lid. Layer half the blackberry mixture over the ice cream. Repeat with the remaining ice cream and blackberry mixtures.

Freeze overnight. Then pull it out of the freezer and allow it to soften for 5-10 minutes before serving.

Yields about 5 cups using a 1.5-quart ice cream maker.