Black raspberry ice cream transports me to nostalgic childhood summer nights that seemed to last forever. Infused with the faint elegance of lavender as a fine match for the lavender color the black raspberries lend for a velvet indulgence. This ice cream uses a base of nut milk and nuts instead of dairy for a creamy texture and mouth appeal.

Yields: 1 pint

INGREDIENTS:

2 tablespoons lavender flowers
1-1/4 cups hot water
1-3/4 cups raw cashews, soaked for 2 hours and drained
1 pint black raspberries
1 cup maple syrup
½ cup unscented coconut oil
2 tablespoons lavender flowers
1 teaspoon non-alcohol vanilla extract
½ teaspoon aged balsamic vinegar (sweet and syrup-y), or 1/8 teaspoon balsamic vinegar
½ teaspoon sea salt

PROCEDURE:

In a blender or food processor, blend
Steep 2 tablespoons of lavender flowers in hot water for 3-5 minutes. Strain the tea and add an ice cube to cool.
Place cool tea, black raspberries and 3/4 cup cashews in a blender and blend at high speed until smooth. Pour through a fine mesh strainer or sieve to separate liquid from pulp. Use the back of a large spoon to press out as much liquid as possible. It may be helpful to line the strainer with cheesecloth and use to squeeze out as much liquid as possible.
Rinse out blender and return the strained nut milk to the blender.
Add remaining nuts, maple syrup, coconut oil, lavender flowers, vanilla, balsamic, and sea salt. Blend until smooth as silk.
Freeze in an ice cream freezer according to the manufacturers directions.

SERVICE

Serve with love in good company

LEFTOVER STORAGE

Store in a sealed container in the freezer for up to 1 month.