6 tablespoons ground coffee
1 cup water
2 tablespoons arrowroot powder
3/4 cups soymilk
1/4 cup soymilk
2 cups plain soy creamer
2 teaspoons dried culinary lavender (I purchased mine here )
3 ounces (usually three squares) of semisweet baking chocolate
2 tablespoons vanilla
1/4 cup agave nectar
Bring the 1 cup water to a boil. Add the coffee grounds to a French press and pour the boiling water over them. Let steep for five minutes. Pour coffee from the French press into a medium sized saucepan.
In a small bowl, whisk together the 3/4 cups soymilk and 2 tablespoons arrowroot powder. Save for later.
Add the 1/4 cup soymilk and the 2 cups soy creamer to the medium sized saucepan. Place the lavender in a tea ball and add to the saucepan. Heat the soy and coffee mixture over medium-high heat until it begins to bubble. Lower to medium heat, making sure it is still bubbling. Let the lavender steep in the mixture for five minutes, stirring occasionally to prevent your milk from burning.
Remove the tea ball and discard the lavender. Add the chocolate, agave and vanilla to the saucepan and stir for 3 minutes until the chocolate has melted and everything is thoroughly combined. Remove from heat and add your arrowroot and milk mixture, whisking one more time before adding it. Stir well.
Let the mixture cool completely before churning according to your ice cream maker's instructions. I usually let mine sit in the freezer on a potholder for 1 hour before whisking it well again and adding it to my Cuisinart . You can also cool it in the refrigerator for 2-3 hours, though I've found it works best in the freezer.
After the ice cream has churned, transfer it to an airtight container and let freeze for another 2 hours before serving.
Makes approximately 1 quart.