This homemade custard-based ice cream is flavoured with fresh elderflowers. The recipe requires a double boiler and an ice cream maker.
1 person made this
12 fresh elderflower umbels
200g caster sugar
475ml double cream
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Method Prep:20min › Cook:10min › Extra time:2days4hr › Ready in:2days4hr30min
Remove all stems from the elderflowers and inspect for tiny insects. Give the flowers a quick rinse under cold water if necessary but do not wash off the pollen. Place the flowers in a container and cover with the milk. Refrigerate for 48 hours.
Strain the milk into a double boiler. Add the eggs and sugar and whisk in a hot water bath until the mixture thickens, about 10 minutes. Make sure the water does not boil or the eggs will curdle. Let cool, then pour in a container with a tight-fitting lid and refrigerate for several hours till well chilled.
Stir in the cream and process in an ice cream maker according to manufacturer's instructions.