The first flurries of snow have finally fallen on our side of town. The winter is almost here, though a few of the flowers in the garden are still holding on. This recipe celebrates the lovely lavender, one of the last blooming flowers of summer.
4 cups coconut cream, at room temperature
1/4 cup coconut sugar
1/4 cup honey
2 tablespoons dried lavender flowers
Pinch of salt
1/4 teaspoon guar gum*
1/2 tablespoon bourbon, optional**
Mix all ingredients except guar gum in blender. While blender is running, sprinkle in guar gum. Pour mixture into ice cream maker freeze according to machine instructions.
*guar gum may be omitted for those on the Specific Carbohydrate Diet, or if you are using coconut milk that already contains it rather than using the pure coconut cream. It helps emulsify the water and fat content of the coconut cream so that it freezes smoothly rather than with ice crystals formed from the separated water.
**The alcohol is added to keep the ice cream from freezing too hard. It still does freeze quite hard even with the bourbon, so you will need to take it out of the freezer about half an hour before serving it.