Lavender Ice Cream and Currant Salad

• 2 tablespoons lavender flowers
• 4 cups whole milk
• 14 cup whole milk
• 1 cup heavy cream
• 18 cup heavy cream
• 10 12 ounces fine sugar
• 12 cup water
• 2 ounces fine sugar
• 1 tablespoon fine sugar
• 7 ounces red currants
• 1 teaspoon lavender flowers
• yellow raspberries (1.5 oz per serving)
• red currants (1.5 oz per serving)
• 12 lemon, for its juice
• 2 -3 tablespoons confectioners' sugar

1. Ice Cream:Mix together the sugar and the milk in a pot, and bring to boil.
2. Remove from the heat and add the lavender flowers.
3. Let infuse covered for a minute of 8 hours, overnight if you can.
4. Filter the milk.
5. Whip your cream firm, into chantilly, and add it carefully to the lavender milk.
6. Place in your ice cream maker and use according to the manufacturers instructions.
7. Place in the freezer until ready to use.
8. Salad: To make the syrup with red currants mix together the water and sugar, and bring to a boil.
9. Remove from the heat and add 1 tsp lavender flowers.
10. Let infuse and cool down.
11. Filter.
12. Mix the red currants into a puree, and use a sieve or a chinois to remove the seeds.
13. Add this puree to the cool syrup, and mix well.
14. Wash your fruit.
15. Mix with the lemon and sugar.
16. Add the fruit to the syrup.
17. Serve this fruit salad with a few lavender ice cream scoops.

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Taken from www.food.com/recipe/lavender-ice-cream-and-currant-salad-397139 (may not work)