<http://schema.org/recipeInstructions>
" Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract. Make the ice cream: Process in an ice-cream maker according to manufacturer&amp;#039;s instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a13637/blueberry-lavender-ice-cream-3524/>