1. Infuse 225ml milk with 6 elder flower heads for 24 hours, keeping the stalks out of the milk.
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2. Strain out the elder flowers and put the milk in a pan.
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3. Put 4 new elder flower heads, minus the green stalks, in the milk and bring to the boil.
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4. In a bowl, mix 3 egg yolks with 100g of sugar and half a teaspoon of vanilla powder
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5. Strain the hot milk into the bowl slowly and mix continuously.
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6. Pour back into the pan and heat on a low heat, stirring until slightly thickened.
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7. Slowly pour and mix 450ml of double cream into the custard.
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8. Allow to cool.
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9. Pour the mixture into an ice cream maker and freeze.
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