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Elderflower & crème fraîche ice cream

I’m a fiend for elderflower-flavored goodies — the aroma reminds me of British gardens, not to mention the lushness of spring, and relief from the heat of summer. The weather is getting hot over here, so I find it high time to make an ice cream with this most refreshing of floral extracts.

Elderflower & crème fraîche ice cream

Adapted from Nibb’lous and

This calls for non-alcoholic elderflower cordial, such as Belvoir or Bottle Green. Do avoid alcoholic elderflower infusions like St.-Germain (tasty, though, as it is), because the alcohol will lower the freezing point of the custard, and prevent the proper firming up needed in ice cream.


  • 1 cup heavy cream
  • 1/2 cup crème fraîche
  • 1/2 cup whole milk
  • 1/3 cup sugar
  • 3 egg yolks
  • 3/4 cup elderflower cordial (non-alcoholic)


  1. Put both creams, milk and sugar into a sauce pan. Bring to simmer over medium high heat, stirring occasionally. Turn off heat.
  2. To temper the egg yolks, slowly pour in a ladle or two of the hot cream mixture, mixing quickly with a whisk.
  3. Pour the egg mixture into the sauce pan. Turn on the heat to low. Whisk until it becomes a custard: Test by either temperature (170ºF to 175ºF degrees) or spoon method (coats spoon and a line drawn through doesn’t droop).
  4. Remove from heat, pour the custard through a fine strainer into a large bowl (to remove any accidentally scrambled egg ;), then whisk in the elderflower cordial.
  5. Chill covered in the fridge for at least 6 hours, or until the custard reaches at least 38ºF.
  6. Prepare following the instructions for your ice cream maker. It usually takes 20 to 25 minutes to churn in an electric maker. Keep an eye on it near the end to avoid overbeating it, otherwise it’ll taste too much like butter and be granular and greasy.
  7. Before serving, scoop the ice cream into a storage container, then put it in the freezer for an hour or two to firm up.

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