Description
Recently discovered the lavender and love to experiment with it in various combinations. This ice cream has an amazing taste transition from creamy to soft citrus and then lavender unusual aftertaste.
Ingredients
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Condensed milk
1 can
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Mandarin
500 g
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Grapefruit
1 piece
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Brown sugar
50 g
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Milk
100 ml
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Lavender
1 Tbsp
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the tangerine peel
1 tsp
Cooking
Warm the milk with the lavender and sugar Demerara from Mistral to dissolve the latter. Remove from heat, allow to cool completely.
From tangerines and grapefruit juice. Juice from tangerines was about 220 ml and grapefruit about 150 ml.
Mix the milk decoction with juice, condensed milk and zest. Pour into container with lid and put into the freezer. Allow to cool for an hour, then whip with a whisk.
Then whisk three to four times every 30 minutes. Before serving store in the freezer.
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