Ice cream with an unusual ingredient: it will save you from the heat and enchant you with its taste.

Ice cream is the best thing that can happen to you in hot weather. In the summer, it can be made with a rather unusual ingredient – lavender.

Food blogger Yulia Vilich shared the recipe for this delicious summer dessert on her Instagram. If desired, you can pour the finished ice cream with a sauce made from any berries.

Ingredients:

• 200 ml of milk, with a fat content of 2.5% or more;
• 3 egg yolks;
• 120 g of sugar +1 sachet of vanilla sugar;
• 360 ml of fatty cream, 30% or more;
• 2 tsp lavender blossom.

Currant sauce:

• 100 g of currants;
• 50 g of sugar;
• 1/3 tsp of starch diluted in 1 tsp of cold water.

Method of preparation:

1. Add lavender to the milk and put it on the fire. Once the milk boils, remove and cover with a lid. Wait no more than 10 minutes. This time will be enough for the lavender to give off its flavor and not start to give off bitterness.

2. Add all the sugar, including vanilla, to the yolks and beat with a whisk. Add the "lavender" milk in several stages. Put the mixture in a water bath. Stirring constantly, bring to a slight thickening. Time: +/-10 minutes.

3. Let the custard base cool down. Whip the chilled cream separately until soft peaks form. Add to the custard base and mix with a spatula until smooth. Add coloring if desired. Pour the mixture into a container and close the lid, or leave it in the same container and cover with cling film. Put it in the freezer.

4. Take it out after 40 minutes and stir with a spoon to prevent ice crystals from forming. Then put it back in the freezer. After 40 minutes, take it out again and stir. This should be done 4 times. After that, put it in the freezer until it is completely frozen, about 3-4 hours.

5. Before serving, the ice cream should thaw a little at room temperature, literally 5 minutes.

Currant sauce:

1. Blend the currants with sugar until smooth and put on a small fire.

2. Once the sugar has melted, rub the mixture through a sieve. Put the mashed potatoes back on a small fire. As soon as it starts to boil, add the starch. Cook for 30 seconds.

3. Remove from the heat and let the sauce cool completely.