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Fridays were just made for ice cream.  It’s the end of the working/school week, the weekend lies ahead – what better way to kick things off than a bowl of ice cream?  And what’s more, ice cream flavoured with a home grown, seasonal ingredient.

Reading other blog posts, I was beginning to think everyone else had elderflowers while the ones in our garden were stubbornly sitting at the bud stage, showing no signs of opening.  But they were just waiting for a bit of sunshine.  Now the elder is in full flower, and on the few still, warm days we’ve had, the air has been filled with a gentle elderflower fragrance.  There are plenty of flowers to pick for making cordial, and lots left so there will be berries for the birds later in the year.

This recipe is another variation on my favourite, easy to make ice cream.  I used some of a freshly made batch of elderflower cordial to flavour it, along with lemon juice so that things didn’t get too sweet.  Combined, the elderflower and lemon give a subtle flavour, perfect for serving with fresh berries – the strawberries are nearly ripe and will be great with this ice cream when they are ready, but today was a blueberry kind of a day.

Have a good Friday!

Elderflower & lemon ice cream

75ml elderflower cordial

juice of 1 lemon

50g caster sugar

300ml double cream

Put the elderflower cordial, lemon juice and caster sugar in a small saucepan, and heat while stirring gently until the sugar has dissolved.  Remove from the heat and set aside to cool.

In a large bowl, whisk the double cream until it forms stiff peaks.  Pour the cooled elderflower syrup into the cream and gently fold in until the two are completely combined.

Tip the cream mixture in to a pot with a lid and put it in the freezer.  After an hour or so, take the pot out of the freezer, tip the ice cream into a bowl and give it a good stir, to mix the ice cream from the edges of the pot that has started to freeze with the less frozen middle.  Put the ice cream back into the pot and return to the freezer.  Repeat this in another hour or so, then leave to freeze completely.