Elderflower Ice Cream
A ice cream crafted from all things ethereal. Sweet, alluring, even magical -- this is an ice cream to transport you to dreamland. This would be a wonderful way to use infused honey.
Servings: 1 quart
Ingredients
- 1 ½ cups whole milk
- 2 cups heavy cream
- ½ cup sour cream
- 4 large egg yolks
- 1/2 cup honey
- 4-5 elderflower umbels
- ½ teaspoon vanilla extract
- pinch salt
Instructions
- Whisk egg yolks and set aside.
- In a heavy bottom saucepan, combine milk, cream, sour cream, salt and honey.
- Snip individual florets into mixture, discarding as much of the stem material as possible. Heat over medium high heat until hot stirring frequently. DO NOT BOIL.
- When milk/cream mixture is hot, vigorously whisk a ladle full into the egg yolks. Slowly pour egg mixture into milk/cream mixture, again whisking vigorously.
- Return saucepan to medium heat and continue to cook until thickened and coats that back of a spoon, stirring constantly. Remove from heat. Stir in vanilla extract.
- Pour mixture through a fine mesh sieve into a container or bowl to chill. Discard elderflower remnants.
- After your cream mixture is completely chilled, follow the instructions of your ice cream maker for churning. Alternatively, if you do not have an ice cream maker, pour mixture into a rimmed baking dish and chill in freezer, scraping mixture with a fork every half hour onto solid but light in consistency.