~Cactus Flower...Week-End

I have been super busy the last few weeks & haven't blogger much but, I did want to give you a week-end movie. This week-end I give you "Cactus Flower". I'm pretty sure more of you out there haven't see this little gem .
"Cactus Flower"1969
A middle-aged dentist finds himself wild about a kooky young girl, while his nurse/assistant finds herself falling in love with him. Stars Walter Matthau, Ingrid Bergman, and Goldie Hawn. The film is adapted from an earlier Broadway stage play, written by Abe Burrows, which in turn was based upon the French play Fleur de cactus. The film was the seventh highest grossing film of 1970.

and your eats...
Ingrid Bergman Blueberry-Lavender Ice Cream
From Country Living
3 cup(s) heavy cream
1 cup(s) whole milk
1 tablespoon(s) dried lavender flowers
8 large egg yolks
1/2 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 cup(s) blueberries

DIRECTIONS

1. 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.
2. Make the ice cream: Process in an ice-cream maker according to manufacturer'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.


Two of summer's pretty purple beauties — plump, juicy blueberries and fragrant lavender blossoms — join with cream, eggs, and sugar to make rich French-custard-style Blueberry-Lavender Ice Cream. To take advantage of the entire berry season, consider substituting blackberries for blueberries.