After making the hedgerow liquour and a couple of gallons of elderberry wine (excellent for colds and flu), there were still a fair amount of berries left over. What to do? First thought was a straight up elderberry ice cream; then I worried that the flavour might be either overpowering or lost, having never used them in desserts before. How about a ripple? It turned out be be a fantastic combination of tangy fruit and extra creamy ice cream. An ice cream who’s beauty has launched a new feature for the blog.
I’m pretty excited about having to think up new flavours (new for me at any rate) that somehow sum up each month. Also it’s a further oppurtunity to use my fancy pants ice cream maker; the self freezing unit makes it so simple to whip up a batch of nature’s prozac at any time of day or night. It’s a “Sage” by Heston Blummenthal, though I think they’re sold under a different name outside of the U.K. It cost more than my fridge freezer and we worked out that we will have to make 90 litres of ice cream before it starts paying for itself, we’re about halfway there! Best of all it plays an ice cream van jingle when it’s ready! But I digress..
Elderberry Ripple Ice cream
For the ripple:
- 200ml of elderberry juice
- juice of half a lemon or lime
- sugar to taste
I’m afraid I’m not very good at keeping accurate notes when recipe developing, and have no idea how many berries it took to get this much juice! Lets say 500g? Heat them gently in a saucepan, with the lemon juice, until the juice starts to flow. Simmer gently for 10 mins to get rid of the toxins. Strain the berries out using muslin or a jelly bag and return the juice to the pan. Add sugar to taste, some like it sweet, others may prefer tangy. Stir till the sugar is dissolved.
Allow to cool then pop in the fridge.
For the ice cream:
- 6 egg yolks
- 300ml milk
- 120g sugar
- 400ml double cream
- 1 tsp cornflour
Put the egg yolks, sugar and cornflour in a bowl and whisk to combine. Heat the milk to boiling point.
Pour the milk onto the egg yolks, whisking the whole time. Pour the mixture back into the saucepan and heat gently, stirring the whole time with a wooden spoon or spatula (the whisk won’t make enough contact with the bottom of the pan, risking a burnt and lumpy custard) until the custard has thickened to the consistency of cream and remove from the heat.
Pour into a large jug and add the double cream. Cool in the fridge.
Make the ice cream following the instruction for your machine. While it is churning put the elderberry syrup in the freezer, it helps to stop the ice cream melting again when you ripple it.
When the ice cream is ready and working quickly, spoon blobs of it into a tupperware type container, alternating with spoonfuls of elderberry syrup. Using a palette knife or simliar, ripple the two mixtures together. Don’t overdo it or it will lose the ripple effect!
Freeze for a few hours or overnight, then enjoy!
I was not paid to endorse the Sage ice cream maker, though if they would like to….