Honey And Lavender Gelato With Tuile Cookies

For Gelato: In a large bowl, beat eggs and set aside.

In an unheated saucepan, mix cornstarch and sugar; then, over high heat, gradually stir in milk, honey and lavender. Bring to a boil, about 5 minutes. Remove from heat and slowly pour milk mixture into the large bowl with the eggs, stirring; return combined mixture to saucepan.

Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture has thickened into a pudding-like consistency, about 6 minutes. (A finger drawn across the back of a spoon with this custard on it should leave a path in the custard.) Do not boil.

Remove from heat and transfer custard to a metal bowl. Place bowl on ice water in a larger metal bowl; stir continually until custard feels cold to the touch, about 5 minutes.

Once custard is thoroughly chilled, fold whipped cream into it and pour combined mixture into an ice-cream maker. Freeze according to manufacturer's instructions. Then remove and keep frozen until ready to use.

For Cookies: Preheat oven to 350 degrees F.

To make cookie batter, lightly beat egg whites, then add, in order, sugar, vanilla and flour. Stir just enough to combine all ingredients; do not over-mix. Batter should be thin.

Drop 1-tablespoon portions of batter a few inches apart onto baking sheet, and pat each into a 5-inch round with your fingertips; yield should be about 15 to 20 thin cookies. Sprinkle with lavender and bake at 350 degrees F until edges are a golden brown, about 8 to 10 minutes.

If desired, make "cornucopias" by rolling warm tuiles into cone shapes. When cool, fill with fresh berries and sprinkle with powdered sugar.

To serve gelato, scoop the gelato and garnish with simple tuiles, or with berry-tuile cornucopias.

NOTE: Edible fresh lavender flowers can be found at farmers' markets, or you may use homegrown lavender (not sprayed with pesticide). Fresh lavender buds will also work, but the flavor will not be as intense.