Sour Cherry + Floral Sugar Ice Cream

The color of this ice cream is the prettiest of pinks...and the combination of cherries, lavender, and rose petals results in a tart + tangy, floral + sweet ice cream. Perfect served on its own or with a drizzle of homemade chocolate sauce, this is a lovely ending to any meal...it also makes a great afternoon snack!Sour Cherry + Floral Sugar Ice Cream:Ingredients:6 organic egg yolks1 teaspoon vanilla2/3 cup organic sugarA pinch of salt3 cups organic half + half1 cup organic cherries, pitted (fresh or frozen)1/2 cup filtered water1/2 cup floral sugar (see recipe below)Directions:First, make the cherry + floral sugar mixture. Place cherries, water, and floral sugar in a medium saucepan over medium heat. Allow to simmer for about 10 minutes, stirring occasionally. Once the liquid becomes the consistency of a syrup, remove from heat and allow to cool.Next, make the ice cream base. Place egg yolks, vanilla, salt, 2/3 cup sugar, and 1 1/2 cups of half + half in a double boiler (or fashion one by placing a heat-proof bowl over a pot filled with about 2 inches of water) over low heat. Reduce the mixture until it coats the back of a spoon, about 10 minutes. Once thickened, strain through a fine mesh sieve into a bowl. Add remaining 1 1/2 cups of half + half. Place in the fridge to cool while you prepare your ice cream machine. Pour mixture into your ice cream machine as instructed. Right before the ice cream is ready, slowly add the cherry mixture. Once the ice cream is ready (using my machine, it was ready in about 20 minutes), transfer to a bowl. Serve immediately or cover with plastic wrap, pressing down on the ice cream, and store in the freezer. Enjoy within a few days.Floral Sugar:Ingredients:1 cup organic sugar1 tablespoon dried organic lavender flowers1 tablespoon dried organic rose petalsDirections:Place all ingredients in a food processor and pulse until well blended. Store in an airtight container.Photo + Recipe by Cassie Winslow