For about 75 cl of ice cream
300 ml cottage cheese (3.6% fat)
250ml whole milk
250 ml extra violet syrup
A few drops of lemon, fresh red fruits (in season)
Crystallized violet flowers.
The preparation
In a cul-de-poule, soften the cottage cheese with the milk, sweeten the preparation with the violet syrup, acidify with the lemon juice and taste to check the good balance between acidity and sweetness, which is the secret of a good ice cream.
Pour the preparation into the ice cream maker bowl and start the turbine.
To make the ice cream without an ice cream maker, mix the mixture then pour it into a container and put it in the freezer for 45 minutes for the ice cream to set.
Take out and mix with a fork or an immersion blender. Put back in the freezer and repeat the operation approximately every 30 minutes for 2 or 3 hours, or 3 to 5 times, until you obtain a very creamy texture.