Strawberry ice cream with lavender (icy version)
"Icy" is often considered bad when it comes to ice cream, but I personally love it with fruity concoctions. Plus it's a little bit lighter for those who don't love hefty sweets.
Ingredients
- 400 grams strawberries hulled
- 100 grams sugar
- 1 tablespooon lemon or lime juice
- 400 millilitres non dairy milk I use Oatly Barista
- ½ tablespoon dried lavender
- ¼-½ teaspoon guar gum optional, but improves texture
- 14 grams liquid glucose 2 teaspoons
- couple pinches salt
Instructions
- Halve the strawberries and place them in a bowl. Mix with sugar and lemon/lime juice. Cover and leave for a couple of hours until bright red and watery.
- Heat the non dairy milk in a saucepan, stirring constantly to avoid scalding. As soon as it begins to simmer, turn off the heat. Add the lavender, give it a stir, and place a lid on the pan. Leave to cool for an hour.
- Strain the milk into a glass jug or container that holds 1 litre. Discard the lavender. Place the strained milk in the fridge, covered.
- When the strawberries are macerated, blend in a jug or use a stick blender. If you're using guar gum, add it while blending. Mix the glucose syrup and salt through.
- Add the blended strawberries to the lavender milk and continue to refrigerate for several hours until very cold.
- Churn per your ice cream maker's instructions.