Elderflower Butter Ice Cream
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 25 min.
Ready in
Ingredients
for
- Ingredients
- 500 milliliters dry white wine
- 60 grams sugar
- 1 Vanilla bean
- 1 organic Orange
- 1 organic lemon
- 2 handfuls Elderflower
- 6 egg yolks
- 1 tsp Orange zest (organic)
- 320 grams butter
Preparation steps
1.
Bring the wine, sugar and halved vanilla bean to a boil. Reduce the heat and simmer over low heat for about 15 minutes. Rinse the orange and lemon in hot water, wipe dry and peel the zest with a vegetable peeler. Squeeze out the juice and then add to the syrup along with the elderflower and zest. Cover and infuse overnight.
2.
Strain the syrup through a fine-mesh sieve into a bowl. Add the egg yolks and orange zest and stir until creamy over a hot water bath. Remove from the heat and stir in the chopped butter. Churn in an ice cream maker and freeze.
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