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Ingredients
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Butter Cake
Blueberry Coulis
Lavender Ice Cream
Method
Butter Cake
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add Eggs
Add the large eggs one at a time, mixing well after each addition until fully incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this mixture to the creamed butter mixture, alternating with the milk. Begin and end with the flour mixture.
Add Vanilla
Stir in the vanilla extract until evenly combined.
Bake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Blueberry Coulis
Prepare the Coulis
In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Stir gently to combine.
Cook
Cook the mixture for about 10-15 minutes, or until the blueberries have burst and the mixture has thickened slightly.
Blend
Remove from heat and let it cool. Use an immersion blender or regular blender to puree the coulis until smooth. Strain if desired to remove skins.
Chill
Refrigerate the coulis until ready to serve.
Lavender Ice Cream
Infuse Cream
In a saucepan, combine the heavy cream, whole milk, and dried lavender. Heat over medium heat until it just begins to simmer. Remove from heat and let steep for 30 minutes.
Make Custard Base
In a bowl, whisk together the granulated sugar and egg yolks until thick and pale. Gradually whisk in the warm cream mixture, then return to the saucepan.
Cook Custard
Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Strain
Strain the custard through a fine mesh sieve into a bowl to remove the lavender. Stir in the vanilla extract.
Chill and Freeze
Let the mixture cool to room temperature, then refrigerate until completely chilled. Churn in an ice cream maker according to the manufacturer’s instructions.
Serve
Transfer the ice cream to a container and freeze for at least 4 hours before serving.