Lavender-blueberry ice cream with blueberry-lavender Variegato

Name: Lavender-blueberry ice cream with blueberry-lavender Variegato
Prep time: 13 h
Cook time: 25 min
Total time: 13 h 25 min
Yield: 1000g

Delicious lavender blueberry ice cream.

Soft lavender note with a fruity background.

For lavender lovers perfecto!

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Ingredients

Ingredients ice cream
375g lavender milk (use 450g, as it is wasted)
235g cream
15g Bindemittel Perfecto
95g ice cream Perfecto
50g sugar
85g lavender syrup
pinch of salt
25g lime juice
120g blueberries, pitted and mashed weighed
Also:
6-7 lavender flowers (not too much, will be too scented)
Ingredients Variegato:
90g blueberry puree
45g Variegato perfecto
35g sugar
10g lemon juice
10-15 g lavender syrup

Preparation

Step 1:
Bring about 450ml milk to the boil, add lavender flowers, let steep for 4-6 hours. Strain, there must be 375g left.
Step 2:
Mix dry ingredients, mix with lavender milk and syrup on the highest setting.
Step 3:
Heat to 40 ° so that the ingredients combine better, reduce the temperature, add the blueberry puree and lime juice, mix well.
Step 4:
Mix in the cream briefly.
Step 5:
Leave to mature in the refrigerator for 3-6 hours.
Step 6:
Mix, freeze in the ice cream maker.
Step 7:
When pouring into the container, between each layer, blueberry-lavender Variegato admit, mix in if necessary.
Preparations Variegato:
Step 1:
Bring the lavender syrup, blueberry puree and lemon juice to the boil with the dry ingredients, simmer for 1-2 minutes.
Step 2:
Fill hot into sterilized jars, close immediately.