This month's Paper Chef combines some unusual ingredients: dried chillies, peaches, edible flowers and a local ingredient. I used this recipe as a starting point to come up with an ice cream garnished with local blackberries picked along Lake Huron's shore.
Steep lavender flowers and one or more dried chili pods to your taste in 2 and 1/3 cups hot milk. Use a seive to remove the flowers and chili, and stir the hot milk into 2 large egg yolks in the top of a bain marie. Add 1/2 cup sugar and a pinch of salt. Simmer gently over boiling water, stirring constantly until the mixture coats the back of a spoon. Stir quickly into 1/2 pureed fresh peaches and cool to the touch before processing in your ice cream machine.
Serve your iced milk with a few blackberries. Smooth and peachy creamy, cool with a bite of chili on the tip of the tongue and a whiff of lavender on the back of the throat--different and delicious.
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