Name: Elderflower Ice Cream
Yield: Makes about 750 ml
Cuisine: British
Ingredients: 200 ml elderflower syrup, or more to taste; 300 ml Jersey cream or clotted cream (or a mixture); 300 ml creamy milk, such as Guernsey or Jersey; 100 g caster sugar; 6 egg yolks

Preparation info

Makes about
750 ml

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Rich and creamy, with a subtle fragrance, this is the perfect ice cream to serve with summer berries and fruit jellies. It is best eaten on the day it is made, though it can be kept in the freezer for a day or two.

Ingredients

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

Method

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