I'm not sure I like to use the word 'scented' when referring to food. However, the lavender infused fruit used in this recipe does exactly that, adding just a hint of perfume to this fruity, creamy concoction. More like a frozen fool than a custard, this ice cream is complex enough to eat alone.

Vanilla, cinnamon, lavender and blueberry may sound like too many flavours, but combined they somehow meld into something deeply rich, yet soft, rather like a good red wine.

Ingredients (makes about 4 cups of ice cream)
1 heaped cup blueberries, fresh or frozen
3/4 cup light brown or golden sugar
2 Tbsp fresh lavender buds (or dried culinary grade)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 cups whipping cream
1 cup full fat milk

Method:


In a small pan over medium heat,  stir blueberries, lavender,  sugar, and 1/2 cup water until berries start to soften and pop, about 5 minutes. Add the cinnamon and vanilla to the mix and allow to cool slightly before using a stick blender to blend until smooth. Strain the mixture into a clean bowl or jug and chill in the fridge until cold, stirring occasionally.

Stir the cream and milk into the blueberry mix and pour the chilled mixture into an ice cream maker, process according to manufacturer's directions until firm enough to scoop.

Serve right away, or transfer to a container and freeze, airtight, up to 1 week.