INGREDIENTS

LAVENDER ICE CREAM

• 8 fresh lavender sprigs
• 2 vanilla beans
• 1 l cream
• 300 ml sweetened condensed milk
• 160 g honey
• 1 tbsp blueberry powder (freeze-dried) or 100 g frozen blueberries

CARAMEL POPCORN

• 50 ml sunflower oil
• 120 g popcorn
• 125 g butter
• Salt
• 2 tsp honey
• 125 g brown sugar

DECORATION 

• 2 tsp dried lavender blossoms
• 2 tbsp fresh blueberries

HOW TO MAKE IT

1. To make the ice cream, remove the lavender flowers from the sprigs, halve the vanilla beans, and scrape out the pulp. Bring everything to a boil in a pot together with cream, condensed milk, honey and blueberries. Remove the pot from the hob and allow it to cool. Cover and place in the fridge for approx. 2 hours.
2. Pour the lavender vanilla cream through a fine sieve. Freeze the mixture in an ice cream maker until creamy. Eat immediately or store in the freezer.
3. Line a baking tray with parchment paper for the caramel popcorn. Heat the sunflower oil in a large pot over medium heat. Add the corn kernels and place the lid on the pot. The corn will begin to pop after approx. 3 minutes. Shake the pot from time to time until all the corn kernels have popped. Spread the finished popcorn out on the baking tray.
4. Meanwhile, in a second pot, bring the butter, 1 pinch of salt, honey and sugar to a boil. Simmer while stirring until the sugar has dissolved, for 5 to 7 minutes. Then cook uncovered for another 5 to 10 minutes until a light caramel is formed. Pour the light caramel over the popcorn, stirring the popcorn with a wooden spoon so that they are all completely covered with caramel. Spread out on the tray and allow to cool.
5. Put the lavender ice cream into mini cocottes and serve sprinkled with caramel popcorn, lavender blossoms and blueberries.

TIP If you don’t have an ice cream maker, you can also freeze the ice cream mixture in a bowl or the mini cocottes in the freezer. In this case, stir the ice cream several times during freezing to prevent the formation of large ice crystals.