Coconut Lavender Ice Cream Food

LAVENDER ICE CREAM

Steps:

• Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
• Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

COCONUT LAVENDER ICE CREAM

Steps:

• Drain the cashews and place in a high speed, powerful blender (like a Vitamix) with all of the other ingredients.
• Blend for about five minutes until the mixture is completely smooth.
• Pour the mixture in a freezer proof container and freeze for two hours.
• Put the mixture back in the blender and blend again. The mixture should be thick and creamy.
• Place the mix in a freezer container. If you would like to create ice cream balls, use a large, silicon circular ice cube tray. Large square cubes of ice cream also look great.
• Allow the cubes or balls of ice cream to rest at room temperature for 20 minutes before serving.
• Scatter with desiccated coconut for decoration.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.