Now that the heat has settled in I'm diverting my dessert energies to homemade ice cream. I do so love the little countertop unit.
Lavender and honey ice cream shown above. Before lunch I steeped two tablespoons of lavender blossoms in heavy cream, light cream, honey, and a pinch of salt. Strained it into a jar and chilled it. Later in the day I froze it, then put it in the freezer to ripen.
The jury might still be out on this one. I know for a fact you're not going to want a whole big bowlful. But a few spoons? Yes.