Elderflower Limoncello Ice Cream
 
 
Ingredients
  • 100 g fine (berry) sugar
  • 500 ml whole milk
  • 3 tsp liquid glucose
  • 4 egg yolks
  • 250 g crème fraîche
  • 150 ml (5 oz) whipping cream
  • 4 tbsp Elderflower Presse
  • 1 tbsp Limoncello
  • zest 1/2 lemon
  • 2 tbsp runny wild blossom honey
Instructions
  1. Add the sugar, whole milk and glucose to a large pot. Place over medium to medium-low heat. Cook gently until the mixture begins to steam a bit. *Never let the mixture come to a full boil.
  2. Meanwhile, in a medium-sized bowl, whisk the egg yolks until they are light and fluffy (a little bit of a work out here). Keep whisking slowly while adding the now-warmed milk. Whisk, whisk, whisk so that the eggs don’t cook. Then pour the egg with milk mixture back into your saucepan. Resume heating over medium-low heat.
  3. Continue to whisk and heat to a steaming simmer. Cook until the mixture thickens but never reaches a full boil. If things begin to heat up too quickly, just slide your pot off to the side of the burner and allow the mixture to cool down and then resume cooking. Try not to rush this portion of the recipe, the reward will be a creamy, silky ice cream.
  4. Once the mixture has thickened, place a large sieve over a large glass bowl. Pour the egg/milk mixture into the sieve, pressing and smoothing with a spatula until all of the custard has gone through the sieve and a residue is left behind on the sieve. Set the custard aside to cool.
  5. Once the mixture has cooled, whisk in the crème fraîche, whipping cream, Elderflower Presse, limoncello, lemon zest and runny honey. Pour into frozen ice cream pail and run your machine as instructed.
  6. Remove paddle from the machine { lick it clean } and spoon the soft ice cream mixture into a container and finish freezing in your fridge.
  7. Let it set for a few minutes at room temperature when serving.
  8. Pour a splash of limoncello liqueur over and serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/09/13/hope/