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  • Yulefest Ebooklet

Elderflower & Strawberry Ripple Ice Cream

24th May 2019 by Louise

There isn’t anything lovelier than the first crop of locally grown strawberries, sweet, juicy and a taste of summer.  Following a warmer than usual climate so far this year, British strawberries are ready to eat much earlier, I’m totally happy with that!

Last weekend was a productive one, I was out amongst the hedgerows picking the first blooms to make an elderflower cordial , I find the syrup so versatile; To flavour cakes, use in cocktails and I’d never say no to an elderflower panna cotta.  Try adding a dash to an Eton Mess, it’s so delicious.

So this is a combination of two summery flavours, perfect to pull out of the freezer to finish a meal, if you have unexpected guests. When it comes to homemade ice cream, it’s the best of all summer puddings!

Print Recipe

Elderflower & Strawberry Ripple Ice Cream

Prep Time50 minutes mins
Cook Time18 minutes mins
Course: Dessert
Servings: 8 people

Ingredients

  • 300 ml Double Cream
  • 380 ml Whole Milk
  • 6 Egg yolks or approx 110g
  • 120 g Caster Sugar
  • 120-130 ml Elderflower cordial Find the recipe in the link above

Strawberry Sauce

  • 250 g Strawberries
  • 25 g Caster sugar
  • 40 ml Water

Instructions

  • To make the ice cream, whisk the yolks and sugar together until pale. Pour the cream and milk into a large saucepan. Bring gently to the boil and then pour in a steady stream into the egg mixture, whisking as you pour. When it’s thoroughly combined, place a fine sieve over the saucepan and pour the liquid into the saucepan. Set over a low heat.
  • Cook for approximately 10 minutes, stirring all the time. Cook until the custard coats the back of a spoon. It’s important to be patient with this and don’t be tempted to turn the heat up otherwise you’ll have scrambled eggs. As soon as the custard has thickened have a bowl of iced water ready and place the saucepan in the water, stirring occasional until it is cool. Place in the fridge to chill for at leat 3 hours or overnight.
  • To make the strawberry sauce, cut the strawberries in half or into quarters depending on their size. Place in a saucepan with the sugar and water. Bring gently to the boil and simmer for 5 minutes. Puree half of the sauce, I do this because it’s nice to have strawberry pieces in the ice cream. Cool and then place in the fridge.
  • Once the custard has chilled add the elderflower cordial. Taste to see if you’d like to add a little more. Pour the flavoured custard into an ice cream maker and churn until frozen. Spoon into a large container and then swirl the strawberry sauce into the ice cream. Freeze until need.

Notes

*If you have a Thermomix add all the custard ingredients apart from the cordial to the mixing bowl and set the speed to 5 and mix for 3 seconds.  Now set the temperature to 80C reverse blade and cook for 10 minutes.  Increase the heat to 90C for 3 minutes.
Elderflower & Strawberry Ripple Ice Cream in bowls

 

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Category: Desserts, Gluten-Free, Recipes, Spring, SummerTag: Elderflower, Ice cream, Strawberries
Previous Post:Elderflowers & LemonsElderflower Shrub
Next Post:Turmeric Houmous with Lightly Pickled Beetroot & Spelt Flatbreads

Reader Interactions

Comments

  1. Melanie

    16th November 2020 at 7:55 pm

    Hi, i live in Australia, how big does the elderflower tree grow ? I’d love to grow one, ! Can you tell me more about this tree/ shrub ?

    Reply
    • Louise

      16th November 2020 at 8:00 pm

      Hi Melanie, elderflowers come from the elder tree that generally grows as a shrub or small tree. It’s abundant throughout the UK, in woods and along roadside hedgerows. I guess a good plant nursery would help you. The flavour from the flower is truly unique,
      so delicious. Good luck!

      Reply

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Recipe Rating




When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
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For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

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Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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