Lavender Honey Ice Cream
I neglected to mention that because each share of last night's apricot tart was so small, we served it with a scoop of homemade lavender honey ice cream: This is thanks to my anniversary present, this kick-ass ice cream maker: After whipping up a batch of vanilla, we were ready to try putting some of our garden produce to work as a dessert. And the first one was lavender, of which we picked a bowlful in no time: This actually turned out to be more than I needed for the ice cream, but lavender has lots of other purposes and dries nicely to save and use later. We struck out on our own a bit with this recipe, since we are from Pennsylvania. We wanted a recipe that was "Philadelphia Style," which means no eggs. That's like the difference between the bright white of Breyer's vanilla and a yellow French vanilla you might get in a restaurant. Eggy ice creams take too long to make, and they taste like eggs . So no thanks. Anyway, most r...