Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups

Photo: Sommer

Ingredients

1 pound fresh blue berries (could use frozen)

1 teaspoon dried lavender buds, smashed or ground

cup sugar

1 tablespoon cornstarch

2 teaspoons lemon juice

A pinch of salt

12 ounces ginger snap cookies, ground (about 2 cups ground)

1 stick of butter, melted

1 1/2 tablespoons sugar

pinch of salt

Ice cream

Preparation

In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil.

Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.

This sauce is also great for pancakes, pound cake or cheesecake!

Gingersnap Ice Cream Cups: Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.

Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.

Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!