Last week, I took the MEMs out to pick berries, once we got to the farm, we found out there would be no berry picking; instead we could pick peaches and apricots!   What to do with buckets of stone fruit??

YUM!

why, make homemade ice cream for Mike over at Mike’s Table, “You Scream, I Scream, We all Scream for frozen dessert event.

Recipe:  Roasted Peach and Lavender Ice Cream

2 Peaches
Sprinkle Lavender
Sprinkle of L. Brown Sugar
1 1/4 C. Heavy Cream (I prefer Organic)
1 C. Whole Milk (Organic)
1/4 C. Half and half
6 Egg Yolks
3/4 C. Sugar
1 Vanilla Bean

Cut peaches into quarters and sprinkle with sugar and lavender (to taste) and put into a 400 degree oven – roast for about 30 minutes. At which time, turn off the oven and let them cool while still in there. After cool, chop into pieces – I use a pair of kitchen scissors to to this.

Put cream, half and half and milk into a saucepan. Split vanilla bean and scrape seeds into the milk mixture, throw in the pods as well. Bring to a boil. While milk is coming to a boil, beach the egg yolks with the superfine sugar until light and creamy. Add the boiling milk to temper, then return to stove top, stirring constantly until mixture lightly coats back of a spoon. Strain the mixture into a boil and let cool to room temperature.

Freeze according to your ice cream maker. About half way thru the freezing time, I added the chopped peaches and  their juices. Continue freezing until done and then store in freezer until you are ready to eat.