Camden New Journal - Recipe for Elderflower and raspberry ice cream by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 3rd September 2008

Elderflower and raspberry ice cream by Clare Latimer

Elderflower and raspberry ice cream
This is quite a delicate flavour but one of my favourites.
For a dinner party you could serve in a glass and then top with a splash of Cassis.

Ingredients
Serves 6
300ml full fat milk
6 medium free-range egg yolks
100g caster sugar
310ml double cream
200ml elderflower cordial
1 punnet raspberries
Few leaves fresh mint, chopped very finely.

Method
Pour the milk into a heavy-based saucepan, bring to the boil and then remove from the heat. Whisk the egg yolks and sugar together in a bowl, pour in the milk and whisk well.
Return to the pan and cook over a low heat for about five minutes, stirring constantly with a whisk. Do not boil. Remove from the heat and whisk in the cream and elderflower cordial.
Leave to cool, and then add the raspberries and mint leaves.
Put into an ice cream machine and leave to churn or put into a container and then stir every hour for three hours and then leave to set.

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