Elderflower Ice Cream

• 300 ml creamy milk, such as Guernsey or Jersey
• 6 egg yolks

Pour the milk into a saucepan and bring to the boil, then remove from the heat.

Whisk the egg yolks and sugar together in a bowl, then pour on the milk, whisking as you do so. Return to the pan and place over a low heat. Cook, stirring constantly, using a whisk, for about 5 minutes until the custard has thickened lightly, but don’t let it boil.

Pour the custard into a bowl and w