Elderflower Ice-cream is a traditional British recipe for a classic method of preparing ice cream by making a custard from elderflower cordial flavoured cream. The full recipe is presented here and I hope you enjoy this classic British version of: Elderflower Ice-cream.
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This is a quick and easy to make ice cream, with the main ingredient being elderflower cordial. As I make my own, I can prepare this ice cream any time. Normally I make it for summer, but it’s surprising how well it goes with left-over Christmas pudding!
Whisk the egg yolks with the sugar in a bowl until the mixture looks pale and resembles a mousse.
Pour the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it. Add the Elderflower Cordial to the cream then slowly pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
Transfer the combined mixture into a bowl set over a pan of simmering water (a bain marie) or, ideally a double-boiler, as you need to reheat it very gently. Cook gently, stirring with a spatula and the mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
Remove the thickened custard from the heat and transfer into a bowl. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled (at least four hours).
When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
