Wildberry lavender ice cream with wildberry ripple

Directions

1. For the wildberry sauce combine the mashed berries and 50 grams of sugar in a small saucepan over medium heat and cook until the berries pop and the sugar dissolves. Strain the syrup and cool.
2. For the ice cream dissolve the cornstarch in 50ml whole milk, leave to rest.
3. In a small saucepan over medium high combine the heavy cream, the leftover whole milk, 80gr sugar, pinch salt, stir, bring to an almost boil, add the cornstarch milk and cook constantly stirring until thickened. Take off heat, mix in the cream cheese and 1/3 of the prepared sauce until smooth and combined. Cool to room temperature, then transfer into the fridge overnight.
4. Pour in your ice cream maker, add a couple drops of lavender extract and freeze according to the manufacturer's instructions. Transfer into an airtight container swirling in pockets of the leftover wildberry sauce. Let firm in the freezer at least 4hours until ready to scoop.