Is there a single dessert that says summer, more than a frozen one? When summer does show up (it’s got a bad habit of disappearing for weeks on end here), it’s glorious, filled with sunshine, colour & quite often warmth. Whilst it’s no small secret that I love a good cake, when the weather is warm & muggy, it’s not cake that I find myself reaching for, it’s cooler treats such as fruity fools, trifles, lollies & ice cream.
With a bumper batch of elderflower cordial in the pantry right now, I’ve been playing around with some chilled, elderflower flavoured treats, including this glorious elderflower ice cream. It’s nothing fancy, just a simple, rich ice cream infused with the floral, summery flavour of elderflower. It’s incredibly aromatic & refreshing, delicious eaten on its own but I’d definitely try this one as a sweet accompaniment to summer desserts such as a classic summer pudding or fruity tart.
ELDERFLOWER ICE CREAM
- 450 ml whole milk
- 550ml double cream
- 10 large egg yolks (keep those whites for meringues or a summer pavlova)
- 200g caster sugar
- 200ml elderflower cordial
- Begin by adding the milk & cream into a large saucepan & warm until just beginning to steam
- In a separate bowl, whisk together the egg yolks & caster sugar until pale
- Next, very slowly pour the cream mixture into the egg mixture, continually whisking as you do so until fully incorporated
- Pour everything back into the saucepan & gently cook over a low-medium heat until it thickens like a custard & is able to coat the back of your spoon
- Remove from the heat & stir through the elderflower cordial before covering & setting aside to cool
- Once cooled, pour into the bowl of an ice cream maker & churn until nearly frozen (if you don’t have an ice cream maker then pour straight into a container & freeze for 4 hours, remove the ice cream every hour & vigorously stir or blitz in a food processor to remove any large ice crystals)
- Pour into a clean container & pop in the freezer until frozen or ready to serve
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