lavender french café ice cream

it's so easy it's sinful. your guests will think you're the best thing since martha stewart herself but you'll know the secret! so here goes:

ingredients:
1 quart high quality french vanilla ice cream(store bought... this is the good part)
2 tablespoons of your favourite freshly ground coffee beans
1 oz. honey
1 tablespoon of lavender blossoms

let your quart of ice cream sit out of the freezer for about 15-25 minutes to get a little soft. once pliable scoop all the contents out into a mixing bowl. add your honey and stir it in (don't stir too vigorously just enough to fold it in uniformly). then add the ground coffee beans, to add the lavender place the measured whole blossoms in the palm of your hand then rub both of your hands together over the mixing bowl allowing the "ground" lavender to fall into the bowl. gently fold in the dry ingredients. prep 5 8oz (preferably metal) ramekins by placing one or two whole coffee beans upside down on the bottom of the ramekin. scoop the final mixture into 8oz ramekins and cover each ramekin with freezer paper and secure with a rubber band then place in freezer for 2-4 hours.

PLATING!!! (remember my favourite part!)

prep your plates and get a bowl of hot water. remove the ramekins from the freezer and uncover. lightly float each ramekin one at a time in the hot water to loosen the ice cream. flip upside down on plate and wiggle loose. the whole bean should be seen at the top. garnish with a few whole stalks of lavender and a swirl of honey.

ENJOY!!

this recipe serves 5