Easy homemade Elderflower Ice Cream recipe
I make Elderflower Ice Cream using my standard ice cream recipe. I use this to make many different flavours of ice cream but Elderflower Ice Cream is one of my favourites. It has a wonderful floral creaminess which is perfect eaten in the garden on a sunny English summer day. I think my Lemon Biscuits go very well with my Elderflower Ice-cream but you could serve it with fresh berries – or just on its own!
To make my Elderflower Ice-cream, I use Elderflower Cordial to add the flavour, rather than fresh elderflowers, which means that you can make this recipe at any time of the year. However, for me, this is an early summer recipe. I make my own home-made Elderflower Cordial and you can find the link to the recipe here. However, there are lots of great ready-made versions available in supermarkets now.
You only need the egg yolks for this recipe which means you will have spare egg whites. As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites.
Other Elderflower Recipes
I am a big fan of elderflower and love its distinctive floral flavour. I have lots of recipes, some using fresh elderflowers and some which can be made with shop-bought elderflower cordial.
- Fresh Elderflower Cordial – very easy to make with fresh elderflowers and can be diluted as a drink and also used as a flavouring in other recipes.
- Home-made Elderflower Gin – very easy to make with fresh elderflowers and great drunk on its own or as the basis for floral cocktails.
- Elderflower Cupcakes – quick and easy and can be made using shop-bought cordial.
- Easy Elderflower Vinegar – floral flavoured vinegar which is brilliant in summer salad dressings or drizzled over fresh strawberries.
- Elderflower and Gooseberry Sorbet – a refreshing floral sorbet that celebrates the brilliant flavour match of elderflower and gooseberry.
- Elderflower Pannacotta – light and creamy summer dessert.
Other home-made ice cream recipes
I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.
- Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
- Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
- Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
- Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
- Rose Ice Cream – another easy floral ice cream recipe
- Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
- Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
- Apple Ice Cream with Salted Caramel is a brilliant dessert with autumnal flavours
- Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
- Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?
Easy homemade Elderflower Ice Cream recipePrint
This quick and easy homemade Elderflower Ice Cream recipe is the perfect summer dessert.
- 4 egg yolks
- 85 g (3 oz) caster sugar
- 425 ml (15 fl oz) double cream
- 4 tablespoons Elderflower Cordial
- Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
- Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
- Add the Elderflower Cordial to the cream.
- Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
- Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
- The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
- Remove the thick custard from the heat and transfer into a bowl. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
- When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Keywords: elderflower, ice cream
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