Lavender Ice Cream And Currant Salad

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 10
• 2 tablespoons lavender flowers
• 4 cups whole milk
• 1/4 cup whole milk
• 1 cup heavy cream
• 1/8 cup heavy cream
• 10 1/2 ounces fine sugar
• 1/2 cup water
• 2 ounces fine sugar
• 1 tablespoon fine sugar
• 7 ounces red currants
• 1 teaspoon lavender flowers
• yellow raspberries (1.5 oz per serving)
• red currants (1.5 oz per serving)
• 1/2 lemon, for its juice
• 2 -3 tablespoons confectioners' sugar

Recipe

• 1 ice cream:mix together the sugar and the milk in a pot, and bring to boil.
• 2 remove from the heat and add the lavender flowers.
• 3 let infuse covered for a minute of 8 hours, overnight if you can.
• 4 filter the milk.
• 5 whip your cream firm, into chantilly, and add it carefully to the lavender milk.
• 6 place in your ice cream maker and use according to the manufacturer’s instructions.
• 7 place in the freezer until ready to use.
• 8 salad: to make the syrup with red currants mix together the water and sugar, and bring to a boil.
• 9 remove from the heat and add 1 tsp lavender flowers.
• 10 let infuse and cool down.
• 11 filter.
• 12 mix the red currants into a purée, and use a sieve or a chinois to remove the seeds.
• 13 add this purée to the cool syrup, and mix well.
• 14 wash your fruit.
• 15 mix with the lemon and sugar.
• 16 add the fruit to the syrup.
• 17 serve this fruit salad with a few lavender ice cream scoops.