Berry Yogurt Ice Cream

Ingredients

• 1 tsp dried lavender buds
• 50 ml whipping cream
• 2 tbsp lavender honey
• 250 g mixed berries (blackberries, raspberries and blueberries)
• 1 small organic lemon
• 300 g Yogurt (1.5% fat)
• 100 g quark

Instructions

1. 1.

   Grind the dried lavender lightly. Heat the cream with the lavender in a pot, stir in the honey and then let it cool again. Strain through a fine sieve and chill for at least 30 minutes.

2. 2.

   Wash the berries, pat dry and discard stems. Blend in a blender and strain through a fine sieve.

3. 3.

   Rinse the lemon hot, pat dry and finely grate the zest. Halve the lemon and squeeze out 1 tbsp juice. Mix the lemon juice with 1 tsp zest and the yogurt. Whip the lavender cream stiff and fold it into the quark.

4. 4.

   Fill about one third of the quark cream into four yogurt molds. Cover with half of the berry puree and add another third of the cream on top. Continue with the remaining puree and finish with a last layer of quark cream. Freeze for at least 1 hour, insert an ice stick in each mold and freeze for another 3 hours. Carefully release from the molds before serving.