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Elderflower & Strawberry Ripple Ice Cream

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


  • 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


  • 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.


*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.