Where is the summer going? In an effort to hold on to summer’s lingering sweetness, I made up a batch of lavender ice cream and paired it with jasmine green tea cookies.
The cookies, known as sablés, are a type of French shortbread. I ground up the tea and mixed it with the sugar and flour for a fragrant flavor. For the ice cream, I used a light, milky recipe and infused it with lavender, vanilla, and a touch of maple syrup.
The soft crunch of the cookies balances the cool, velvety smoothness of the ice cream, and together they perfectly capture the sweet, flowery aroma of a summer afternoon.