Elderflower Ice Cream is a delightful and refreshing dessert that perfectly captures the essence of summer. This delicate ice cream combines the subtle, floral flavor of elderflowers with a rich and creamy base, creating an exquisite taste experience. Elderflower heads are one of nature’s small wonders, and when used in this ice cream, you get a unique dessert that is both delicious and a bit different.
In Denmark, elderflowers typically bloom from June to mid-July, and this is when you can pick the beautiful, fragrant heads. It’s best to pick them on a dry, sunny day, preferably in the morning, when the flowers are the freshest and most aromatic.
This elderflower ice cream recipe is simple to follow and requires only a few ingredients, making it an ideal dessert for any occasion. Whether you want to impress guests at a summer party or simply treat yourself, this ice cream is sure to become a favorite.
Let’s dive into the elderflower ice cream recipe and bring the taste of summer into your kitchen!
Elderflower Ice Cream
Ingredients
- 8 elderflower heads
- 6 egg yolks
- 100 g sugar, (about 1/2 cup)
- 2 tsp vanilla sugar
- 3 dl heavy cream, (about 1 1/4 cups)
- 3 dl whole milk, (about 1 1/4 cups)
Instructions
- Gently rinse the elderflower heads to remove any insects and dirt.
- Cut off the stems, leaving only the flowers. Set the flowers aside.
- In a mixer, whisk the egg yolks, sugar, and vanilla sugar together for about 2 minutes until the mixture is light and fluffy.
- Pour the heavy cream, whole milk, and elderflowers into a saucepan.
- Heat gently to 80°C (176°F) over medium heat, stirring occasionally. Use a thermometer to ensure the temperature does not exceed 80°C (176°F).
- Strain out the elderflowers and discard them.
- Clean the saucepan, then pour the warm milk mixture back into the pan.
- Add the egg mixture to the milk mixture while stirring.
- Heat gently again to 80°C (176°F) without boiling. Stir constantly to prevent the mixture from separating.
- When the mixture reaches 80°C (176°F), remove the saucepan from the heat.
- Allow the saucepan to cool at room temperature for about 30 minutes.
- Cover the saucepan and place it in the refrigerator for at least 3 hours, or overnight.
- Remove the chilled ice cream mixture from the refrigerator.
- Pour the mixture into an ice cream maker and process for about 15-20 minutes, or until the ice cream has a creamy consistency. The time may vary depending on the type of ice cream maker.
- When the ice cream is ready, it can be served immediately as soft ice cream, or transferred to a freezer-safe container and frozen for a few hours for a firmer consistency.
- Store any leftovers in the freezer in an airtight container.
