I make Elderflower Ice-cream using my standard ice-cream recipe. I use this to make many different flavours of ice-cream – including Rose and Ginger and, of course, Vanilla. 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.
Ingredients (for 4-6 people)
- 4 egg yolks
- 85 g caster sugar
- 425 ml double cream
- 4 tablespoons Elderflower Cordial
Whisk and bowl. This recipe is a breeze using an but you can still make it if you don’t have one (see instructions under point 8 of Method)
- 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.
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