Lavender Tapioca Ice Cream
I just use my freezer to freeze, but if you are lucky enough to have a soft serve ice cream maker, use that.
How to Make Lavender Tapioca Ice Cream
- In a covered saucepan, place cream and lavender flowers. Cook on low simmer for 20 minutes. Strain. (Optionally, leave in the flowers.)
- Then add the resting of the ingredients. Raise the heat to medium until the pearls are soft.
- Optionally add 1 teaspoon cornstarch. Whisk thoroughly so there are no clumps.
- Place mix in a Pyrex bowl in the freezer. Stir every 30 minutes for 4-6 hours. Then serve.