I’m Lavender Weather This Winter

INGREDIENTS

For The Churros

• 240ml water
• 85g salted butter
• 13g castor sugar
• 120g flour
• 3 larg eggs
• Cinnamon sugar (as desired)
• 2/3 cup whipping cream
• 2/3 cups chocolate chips

For The Ice Cream

• Half cup castor sugar
• 2 tablespoons powder milk
• ¼ teaspoon xanthan gum
• 2 tablespoons glucose syrup
• 1 1/3 cups milk and whipping cream
• ¾ cup water
• ¼ cup honey
• ½ cup lavender buds

METHOD 

1. Mix sugar, milk, and gum in a bowl and stir
2. Add milk and glucose into a pan and stir
3. Add the sugar mixture and stir and let simmer until the sugar has dissolved (do not boil)
4. Add the cream to the mixture and set aside overnight.
5. Boil water and honey then take off heat and add lavender. Cover and leave overnight to steep.
6. Add milk and lavender mixture (after straining lavender buds) and churn in ice cream machine for 20-25 minutes- freeze till ready to serve
7. For the churros: bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
8. Add the flour to mixture and mix till it all comes together. Return to heat and cook for 30 seconds
9. Mix with hand mixer or stand mixer and egg 1 egg at a time, add vanilla. Mix until glossy
10. Heat oil to 188 degrees
11. use muffin tins to make cups or make any desired shape
12. fry for 90 seconds on each side until golden brown.
13. Dip in cinnamon sugar before serving with ice cream
14. for chocolate sauce: add all ingredients together and pop into microwave before putting as a side or drizzle on the ice cream

NOTES

Purple food colouring is totally optional.