| Servings |
Ingredients
- 200 ml Cream
- 1 teaspoon Lavender (without slide)
- 2 tablepsoons Sugar
- 1 teaspoon Starch
- 2 pieces Egg yolk
- Food dye (food purple dye)
- Almond to taste
Ingredients
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Instructions
- Add 200 ml of cream (20% fat) to the container, add 1 teaspoon (without a slide) of lavender flowers. Put the container on medium, closer to quiet, fire, let it boil slightly. Cover the container with a lid and set aside for 15-20 minutes.
- In a bowl, add 2 egg yolks, add 2 tablespoons of sugar. Beat the mixture until white.
- Then add 1 teaspoon of tapioca starch. Beat the mixture again.
- Cream with lavender flowers strain through a fine sieve. Add a few drops of food-grade purple dye. Adjust the color intensity to your liking.
- Next, pour a thin stream of creamy lavender base into the whipped yolks. Mix until well blended. Return the ice cream container to a low heat and thicken slightly with constant stirring. Do not boil!
- Cool the mixture in a water bath to room temperature, then pour it into prepared containers, close the lid tightly and send it to the freezer until it cools down and stabilizes the ice cream.
- Put the ice cream in the cremans and sprinkle with chopped and fried almonds.
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