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.

Lemon Verbena Ice Cream Silky Lemon Verbena Ice Cream with Creamy Citrus Notes and Floral Elegance Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 6–8 fresh lemon verbena leaves 5 large egg yolks 1/4 teaspoon sea salt Optional: lemon zest or a splash of lemon juice for brightness Directions: In a saucepan, combine cream, milk, sugar, and lemon verbena leaves. Heat gently over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat. Cover and let the lemon verbena steep in the warm mixture for 30–45 minutes. In a mixing bowl, whisk egg yolks. Slowly pour a little of the warm cream mixture into the yolks, whisking constantly to temper. Gradually whisk the tempered yolks into the rest of the cream in the saucepan. Return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat, strain to discard leaves (and any cooked egg bits), and stir in salt and optional lemon zest or juice. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions. Freeze until firm. Prep Time: 15 minutes | Chilling Time: 4+ hours | Churn Time: 25 minutes | Total Time: 5 hours Kcal: 310 kcal | Servings: 6 servings #lemonverbenadessert #herbalicecream #floralicecream #homemadeicecream #summerdesserts #icecreamfromscratch #custardicecream #lemonherb #gourmeticecream #creamyherbalflavors #elegantdessert #naturalingredients #icecreamseason #flavorinfusion #icecreamrecipe #herbaceousdessert #slowdessert #verbenacream #churnedicecream #icecreamartistry Floral, creamy, and beautifully balanced This Lemon Verbena Ice Cream is sunshine in a scoop!