Elderflower Ice Cream

Preparation info
  • Makes about

    750 ml

    • Difficulty


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.


  • 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