Elderberry Ice Cream
Beat egg yolks and sugar until thick and creamy. Heat milk and slowly stir into egg mixture. Pour egg-milk mixture back into pot and heat slowly, stirring constantly, until thickened (do not overcook). Set aside and let cool.
Beat cream until stiff and fold together with syrup. Season with lemon juice and pour into an ice cream maker. Process approximately 20 to 30 minutes. Pour a bit of the cream into a bowl, then add a bit of the egg-milk mixture. Continue to alternate until all ingredients are incorporated. Freeze for 5 hours, stirring every 20-30 minutes. Scoop ice cream into bowls, garnish with elderflower, as desired, and serve.