Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups Recipe

Directions:

1. In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
2. *This sauce is also great for pancakes, pound cake or cheesecake!
3. Gingersnap Ice Cream Cups:.
4. Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
5. Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
6. Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.