Maëlle Demay
Maëlle Demay
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Elderflower Ice Cream
Floral Elderflower Ice Cream with a Silky Cream Base
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
4 egg yolks
3/4 cup granulated sugar
1/2 cup elderflower cordial (such as Belvoir or homemade)
1 tsp lemon zest
Pinch of salt
Directions:
In a saucepan, combine cream, milk, lemon zest, and salt. Heat gently over medium until steaming, not boiling.
In a separate bowl, whisk egg yolks and sugar until pale and thick.
Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and stir in the elderflower cordial.
Strain the mixture through a fine mesh sieve. Chill thoroughly in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for 4 hours until set.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 275 kcal | Servings: 6 servings
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Subtle, floral, and irresistibly creamy This Elderflower Ice Cream is like a scoop of springtime in your bowl.Elderflower Ice Cream Floral Elderflower Ice Cream with a Silky Cream Base Ingredients: 1 ½ cups heavy cream 1 cup whole milk 4 egg yolks 3/4 cup granulated sugar 1/2 cup elderflower cordial (such as Belvoir or homemade) 1 tsp lemon zest Pinch of salt Directions: In a saucepan, combine cream, milk, lemon zest, and salt. Heat gently over medium until steaming, not boiling. In a separate bowl, whisk egg yolks and sugar until pale and thick. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in the elderflower cordial. Strain the mixture through a fine mesh sieve. Chill thoroughly in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 4 hours until set. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 275 kcal | Servings: 6 servings #elderflowericecream #floraldessert #summericecream #gourmeticecream #homemadeicecream #custardicecream #elderflowercordial #lemonzesticecream #elegantdessert #botanicaldessert #icecreamlover #lightandcreamy #flavorfinesse #icecreamseason #refinedsweets #floralflavors #europeaninspired #dessertmagic #smallbatchicecream #sweetblossom Subtle, floral, and irresistibly creamy This Elderflower Ice Cream is like a scoop of springtime in your bowl.
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