Summary

Ingredients

• 300 g cream
• 1 tablespoon honey
• 4 lavender - panicles, fresh, beautiful
• 1 packet vanilla sugar
• 100 g chocolate, white
• 0.5 ½ pack lemon peel (finesse)
• 4 egg yolks
• 40 g suar

For the sauce:

• 300 g blueberries
• 1 tablespoon sugar
• 1 packet vanilla sugar
• 1 tablespoon., Leveled sauce powder, vanilla, for cooking
• Lemon balm, for decorating
• 4 lavender - panicles, fresh, beautiful, for decorating

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Instructions

1. Ice:
2. Bring the cream with honey, the lavender flowers and vanilla sugar to the boil. Then take it off the hot plate and let it steep for at least 10 minutes.
3. Whip the egg yolks with sugar until creamy.
4. Remove the lavender flowers from the cream mixture. Now heat the cream mixture again slightly, add lemon finesse and let the white chocolate melt in it. Stir this warm cream mixture into the egg yolk and sugar mixture while constantly beating it and let it cool down completely.
5. Pour into the ice cream maker and then freeze in the freezer to the desired consistency.
6. Preparation without an ice cream machine:
7. Prepare the cream mixture completely and let it cool down in the refrigerator overnight. The next day, whip this mixture up, stir into the egg yolk and sugar mixture and then leave to freeze in the freezer for at least 4 hours.
8. Blueberry level:
9. Bring the blueberries to the boil with sugar and vanilla sugar. Mix the vanilla sauce powder with a little water, add to the hot blueberry mixture, bring to the boil again and allow to set. Let cool slightly and use it to arrange a fruit mirror on 4 dessert plates.
10. Portion the ice cream slightly thawed and spread over the blueberries. Garnish with a few leaves of lemon balm and fresh lavender flowers.