Autor: Ja u kuhinji...
Prep Time - 60 min.
Preparation
Pour milk into a steamer pot. Add lavender flowers and a spoonful of sugar and heat until boiling. In a separate bowl, combine yolks with a spoonful of sugar and whisk until they turn white. Then slowly add a small amount of warm milk while stirring constantly. Put the mixture back into the pot with the milk, and cook over low heat with constant stirring until it thickens. Just before you finish cooking, add white chocolate and blend it well. Pour the mixture into a bowl, and cool it to room temperature, then put it in the refrigerator for 3-4 hours to chill completely. Whip up the cream and add the refrigerated mixture. Mix it thoroughly and place it in the freezer until it’s firm. Take out the mixture from the freezer every 20 minutes and stir it. When the mix is half-frozen, add Plazma Ground and blend it well. Put the mixture back in the freezer and leave it there until it’s completely firm. Pour the ice cream in the chilled glasses and decorate with white chocolate sliced in flakes, Plazma Ground and lavender flowers.
Ice Cream
Decoration
