• Empty the coconut milk into a pan & add some elderflower; it’s kind of ‘to taste’ really so no rules, but I would use a good few sprigs of fresh, or a couple of teaspoons of dried.
• Bring to a simmer for 10 minutes, then leave to infuse for however long you have… Sorry for the vagueness but it really doesn’t matter; it’s just a case of infusing the coconut milk with elderflower.
• When it’s elderflowery enough for your liking, strain the milk into a blender, add the rest of the ingredients & whizz.
• Either freeze in an ice cream maker if you have one (I’d highly recommend; it’s one of my most used gadgets), or put in a container in the freezer & stir every half hour until frozen.
• For a vegan version, substitute the egg yolks for a tablespoon of lecithin powder, & replace the honey with maple syrup.
Elderflower ice cream
I can now forage 3 things.
As of last year, elderflower is one of them.
I was so excited to finally be one of those people who find it ‘everywhere’, that I went a bit crazy & shoved it in everything for a while.
Kombucha was one of my triumphs; ice cream was another.
This recipe has raw egg yolks; vegan substitutes below.
1 can coconut milk
Fresh or dried elderflower
3 egg yolks
4 tablespoons honey
1/4 teaspoon xanthan gum
1/8 - 1/4 sea salt
Small squeeze of lemon juice
