Join “Jayni’s Kitchen” this week for “California: Berkeley and Beyond.”

Host Jayni Carey will prepare the following recipes: Baked Goat Cheese with Garden Salad, Garlic Croutons, Lavender Grill-Smoked Rack of Lamb, Pan-Braised Baby Carrots with Fresh Thyme, Roasted Baby Beets and Lavender Ice Cream.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Lavender ice cream

4 cups half-and-half

2 tablespoons dried lavender blossoms

4 egg yolks

1 cup sugar

Pour the half-and-half into a large saucepan and heat over medium-high heat until very hot and steamy, just below simmering. Remove the pan from the heat, add the dried lavender blossoms and let steep for 10 minutes. Remove the lavender by pouring the half-and-half through a strainer into a clean saucepan. Place the egg yolks in a bowl. Slowly pour about 1 cup of the hot half-and-half into the egg yolks, stirring constantly to prevent the eggs from curdling. Pour the egg mixture slowly into the saucepan of remaining half-and-half, stirring constantly. Add the sugar and cook the custard over low heat, stirring continually, until it thickens slightly and coats the back of a spoon, about 20 minutes.

Pour the custard into a large bowl and cool. Cover and refrigerate overnight, or until the custard is well-chilled. Freeze the custard in an ice cream freezer according to manufacturer’s directions. To serve, garnish scoops of lavender ice cream with sprigs of fresh lavender flowers. Makes 1 quart.

Lavender grill-smoked rack of lamb

2 racks of lamb, frenched

Salt and black pepper

2 tablespoons Dijon mustard

1 teaspoon herbes de Provence

1/4 teaspoon dried lavender buds, crushed

2 garlic cloves, minced

1 cup fresh breadcrumbs

2 tablespoons butter, melted

1 1/2 to 2 ounces dried lavender grilling sticks, soaked in cold water for 15 minutes

Remove all fat from the racks of lamb. Season the lamb with salt and pepper. In a small bowl, combine the mustard, herbes de Provence, lavender and garlic. Spread half of the mustard mixture evenly over the meaty side of each rack. Place the breadcrumbs in a bowl. Add the melted butter and toss to coat. Coat the meat with the buttered breadcrumbs.

If using a gas grill, preheat the grill on high heat. Drain the soaked lavender sticks and place them in the smoker box. When the lavender begins to smoke, place the racks of lamb in the center of the grill, intertwining the bones of the two racks to hold them in an upright position. Cover the grill and immediately lower the heat to medium and turn off the center burner (directly under the racks) to allow the lamb to cook over indirect heat. The lamb is done when it reaches an internal temperature of 130 to 135 degrees for medium-rare, approximately 15 to 20 minutes.

If using a charcoal grill, arrange the hot charcoals in the grill for indirect cooking. Drain the soaked lavender sticks, and using barbecue tongs, place the sticks directly on the hot charcoals. When the lavender begins to smoke, place the racks of lamb on the grill grid over indirect heat, intertwining the bones of the two racks to hold them in an upright position. Cover the grill and proceed as directed above.

When done, remove the lamb racks from the grill and place them on a cutting board. Let rest for 5 to 10 minutes. To serve, slice the racks into chops. Serves 4.

Pan-braised baby carrots with thyme

1 pound fresh baby carrots

2 tablespoons butter

1/2 cup water

pinch sea salt

pinch sugar

4 to 6 fresh thyme sprigs

Trim the green tops of the carrots to about 1/2-inch. Rinse the carrots under cold running water and brush them gently with a soft vegetable brush to clean them.

Place the carrots in a braising pan. Add the butter, water, salt and sugar. Top with the thyme sprigs. Bring to a boil over medium-high heat, cover and reduce the heat to low. Simmer the carrots for 8 to 12 minutes, until most of the liquid is absorbed and the carrots are tender-firm. Uncover the pan and continue cooking them for 3 to 5 minutes more, shaking the pan, or carefully turning the carrots over to caramelize them lightly. Serves 4 to 6.