Strawberry Ice Cream

1. 1

   Heat the oven to 150F.

2. 2

   Line a 9 x 12-inch rimmed baking sheet with a Silpat.

3. 3

   Hull the strawberries and process them in a food processor to a fine puree.

4. 4

   Put the puree and sugar in a small saucepan and bring to a boil over medium-high heat.

5. 5

   Reduce the heat to low and simmer until reduced by a bit more than half, stirring and scraping often with a heatproof rubber scraper.

6. 6

   Work the puree through a fine strainer (discard the solids) and stir in the lavender.

7. 7

   Spread into a thin layer on the Silpat.

8. 8

   Dry in the oven until leathery, about 4 hours.

9. 9

   It will still be slightly tacky and flexible.

10. 10

    Let cool.

11. 11

    Alternatively, set a dehydrator to 130F.

12. 12

    Line trays with acetate and spray lightly with cooking spray.

13. 13

    Spread the puree into thin layers and dry for 3 hours.

14. 14

    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.

15. 15

    I use baguette forms in the restaurant.

16. 16

    You could use something similar at home, or wrap the leather around a rolling pin.

17. 17

    It will take about 1 hour to set.

18. 18

    If you are not serving right away, peel the strawberry film off the Silpat and lay it on a piece of parchment.

19. 19

    Roll it up and wrap in plastic.

20. 20

    It will keep for a few days.

21. 21

    Scoop the ice cream into dessert bowls.

22. 22

    Garnish with a curl or piece of the leather and some lavender.

* Per serving · 4 servings · Values may vary.