Lavender ice cream

Pluck lavender flowers

Briefly bring the milk with the flowers to the boil while stirring

Cover and let cool down and then leave in the fridge for 24 hours

Pour lavender milk through a hair sieve, weigh and, if necessary, make up to 550g

Mix all dry ingredients well

Mix the lavender milk, syrup, vanilla paste and the dry ingredients for 2 minutes at the highest level

Add the cream and mix again briefly

Let the base mature in the refrigerator for at least 4-5 hours (overnight for me)

Then stir well and freeze in the ice cream maker or the manual method