Elderflower & Black Currant Icecream 🌸

It’s finally Fall and everyone is ready for pumpkin-spice season. While I definitely love myself a Starbuck’s PSL, I feel a little sad knowing that the blooms and blossoms of summer are slowly withering away in the unforgiving cold of impending winter.

As you may know, I am seriously in love with floral-infused everything. I keep a bottle of Monin lavender syrup for summertime lavender lemonades and HEMA elderflower syrup for mid-winter pick-me-ups on hand at all times. This past spring, I spied a limited edition Elderflower and Black Currant Icecream at my local grocers. Naturally, I bought every pint they had. 💁🏻

Then I ate it all. As one does.

It was soooo yummy, and I’m not quite ready to let go of my summertime florals, so I decided that I should and could learn to make it myself!

Now, considering that I have a tiny Paris kitchen, there is no way I have room for such an unnecessary contraption as an icecream maker. Leave it to fellow tiny Paris kitchen owner David Lebovitz to come up a creative solution.

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Now, onto the recipe:

If you’re feeling particularly adventurous you can even harvest your own elderflowers and do a DIY cordial — Jaimie Oliver has a great little recipe with easy to follow instructions on how to harvest the flowers and make the cordial. But be aware, elderflower season is short — from May to late June.

Ingredients:

300 grams blackcurrants, washed and destalked
2 tablespoons water
275 grams caster sugar (superfine)
250 mL whole milk
250 mL double cream
3 egg yolks
2 teaspoons lemon juice
250 mL elderflower cordial

How To: 
  1. Put blackcurrants, water and sugar in a pan. Cover and cook for 15-20 minutes until currants are soft and syrupy. Allow to cool, then puree the fruit until smooth. Place in a sieve to remove any bits and bobs for an extra smooth puree. Set aside.
  2. Warm milk and double cream together in a pan. Add egg yolks and whisk until well combined. Cook over low heat whisking continuously for 2-3 minutes. Remove from heat and cool.
  3. Once custard has cooled, stir in the puree, followed by the lemon juice and elderflower cordial. Put the mixture into a stainless steel or other freezer-safe container. Place in the freezer for 45 minutes.
  4. Once frozen around the edges, remove the mixture from the freezer and stir vigorously with a spatula. Return to freezer.
  5. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. (Or use a handheld mixer if you have one).
  6. Keep this up every 30 minutes for the next 2-3 hours until ready!
  7. Enjoy a few scoops or the whole batch. I’m not here to judge.

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