Blackcurrant and Lavender Ice Cream

1. Mix milk with sugar, vanilla sugar, and lavender flower heads.

2. Melt corn stratch in a few tablespoons of milk and pour into the milk mixture, boil for a few minutes, so that you could  get a liquid jelly. Chill the lavender mixture first at room temperature, then in the fridge.

3. Whisk cream until it holds stiff peaks and put it in the fridge as well. 

4. Make syrup of 60g sugar, honey and water (Bring mixture to a boil and cook for few minutes). Cover the refined blackberry with syrup. In few minutes blend blackcurrant together with syrup. After that, pass blackcurrant through a sieve. 

Put blackcurrant puree in the freezer for 2-3 hours, stirring every 30 minutes to avoid hardening (or freeze in an ice cream freezer).

5. Mix the lavender mixture and whipped cream.  Pour the mixture into the ice cream freezer or into a container and put it for freezing, stirring every 60 minutes. In 3-5 hours the mixture should be well frozen.

6. Mix together the blackcurrant ice cream with the ice cream so that the layers could be visible. Pour in the ice cream into a tray and freeze it in the freezer for several hours. 

g in the cupcake pan.