June 21, 2015 by dgarnett2013
Elderflower Ice Cream: British Seasonal Food by Mark Hix
Very good with summer berries and fruit jellies.
- 300ml creamy milk, e.g. Jersey
- 6 egg yolks
- 100g caster sugar
- 300ml Jersey cream or clotted cream or a mixture
- 1 vanilla pod, split open
- 200ml elderflower syrup
Pour the milk into a saucepan with the vanilla pod – scrape out its seeds and put them in as well as the pod, and bring to the boil. Then remove from the heat.
Whisk the egg yolks and sugar together then pour on the milk, whisking as you go.
Return to the pan and place over a low heat. Cook, stirring constantly, for about 5 mins (till temp reaches 85℃) until the custard has thickened slightly, but don’t let it boil.
Pour the custard into a bowl and whisk in the cream and elderflower syrup.
Leave to cool, then churn in an iced cream machine until thickened.
Made the day everyone came for lunch.