Elderflower ice cream

    2 days 4 hours 30 min

    This homemade custard-based ice cream is flavoured with fresh elderflowers. The recipe requires a double boiler and an ice cream maker.

    2 people made this

    Serves: 8 

    • 475ml milk
    • 12 fresh elderflower umbels
    • 200g caster sugar
    • 3 eggs
    • 475ml double cream

    Prep:20min  ›  Cook:10min  ›  Extra time:2days4hr  ›  Ready in:2days4hr30min 

    1. 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.
    2. 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.
    3. Stir in the cream and process in an ice cream maker according to manufacturer's instructions.

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