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🍰 Elderflower Ice Cream

312 kcal · 30 min · 4 servings

Elderflower Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the egg yolks and sugar with a mixer until the mixture is thick and creamy.
  2. 2. Heat the milk in a pot.
  3. 3. Pour the hot milk slowly in a thin stream into the egg yolk mixture while stirring constantly.
  4. 4. Return the entire egg-milk mixture back into the pot.
  5. 5. Heat the mixture slowly while stirring constantly.
  6. 6. Remove the pot from the heat as soon as the cream thickens. Make sure the cream does not boil.
  7. 7. Set the pot aside and let the cream cool down.
  8. 8. Whip the cream until it forms stiff peaks.
  9. 9. Gently fold in the elderflower syrup and the whipped cream into the cooled cream.
  10. 10. Add some lemon juice and taste to see if the amount is correct.
  11. 11. Pour the mixture into the running ice cream maker.
  12. 12. Let the ice cream freeze in the machine for about 20 to 30 minutes.
  13. 13. Alternatively, pour the mixture into a shallow bowl.
  14. 14. Place the bowl in the freezer.
  15. 15. Stir the ice cream vigorously every 20 to 30 minutes to avoid large ice crystals.
  16. 16. Let the ice cream freeze for a total of 5 hours.
  17. 17. Scoop balls out of the ice cream.
  18. 18. Place the ice cream balls into a bowl.
  19. 19. Garnish the ice cream with elderflowers and serve.

Nutrition per serving