Strawberry Ice Cream

Heat the oven to 150F.
Line a 9 x 12-inch rimmed baking sheet with a Silpat.
Hull the strawberries and process them in a food processor to a fine puree.
Put the puree and sugar in a small saucepan and bring to a boil over medium-high heat.
Reduce the heat to low and simmer until reduced by a bit more than half, stirring and scraping often with a heatproof rubber scraper.
Work the puree through a fine strainer (discard the solids) and stir in the lavender.
Spread into a thin layer on the Silpat.
Dry in the oven until leathery, about 4 hours.
It will still be slightly tacky and flexible.
Let cool.
Alternatively, set a dehydrator to 130F.
Line trays with acetate and spray lightly with cooking spray.
Spread the puree into thin layers and dry for 3 hours.
To make curls, cut 2 x 4-inch-wide strips as soon as you take the leather out of the oven, roll them loosely, and place them in something to hold the shape as it sets.
I use baguette forms in the restaurant.
You could use something similar at home, or wrap the leather around a rolling pin.
It will take about 1 hour to set.
If you are not serving right away, peel the strawberry film off the Silpat and lay it on a piece of parchment.
Roll it up and wrap in plastic.
It will keep for a few days.
Scoop the ice cream into dessert bowls.
Garnish with a curl or piece of the leather and some lavender.