Lavender Gelato

Ingredients:
• 621g whole milk
• 180g heavy cream
• 140g dextrose or glucose
• 50g sucrose
• 5g salt
• 2g xanthan gum
• 1.5g locust bean gum
• 2-3 tbsp culinary dried lavender

Instructions:
1. The day before, or up to 3 days before, heat the milk,
cream, and lavender until boiling. Pour the mix, lavender
included, into an airtight container, and leave in the
fridge.
2. On the day you make this gelato, strain out the lavender
from the wet ingredients and remeasure the amount. If
there are bits left, just know that those bits do affect the
mouthfeel of this gelato, but not that much. If you care
about that though, you can strain it again until they’re
out. If the total amount leftis less than 800 grams, add
heavy cream until it reaches 800 grams.
3. Heat the wet ingredients over a bain marie in a large
metal bowl.
4. While the wet ingredients are heating, measure out all
the dry ingredients.
5. Once the wet ingredients have reached 40C, add in the
dry ingredients bits at a time.
 6. Heat the mixture until it reaches 85C. It should be the
texture of a thin custard.
7. Put the bowl over an ice bath. Stir it once in a while until
it reaches 25C.
8. Using an immersion blender, blend the mix until slightly
aerated, about a minute or two.
9. Cover the top with plastic wrap up to the surface of the
mix.
10. Leave it in the fridge for 12 hours or overnight.
Don’t forget to freeze your bowl!
11. The next day, blend the gelato mix again with an
immersion blender. Do it for about a minute or two,
until it’s slightly aerated.
12. Freeze the mix until it reaches 0C, about 20-30
minutes.
13. Churn the mixture for about 20-30 minutes. I
usually do the full 30 minutes, or until the top stops
moving.
14. Store your gelato in an airtight container in the
freezer. I use a large Tupperware container.
15. You can eat it now, but it will be the texture of soft
serve. For a scoopable gelato, leave it in the freezer for 4
hours before serving.
16. Enjoy!

Notes:
If you would like a thicker, more heavy mouthfeel, you can
remove 50 grams of milk and add 50 grams of maltodextrin
into the mix.