Elderflower Ice Cream
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 10 min.
Ready in
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 224 kcal | (11 %) | ||
| Protein | 3.6 g | (4 %) | ||
| Fat | 18.7 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the ice cream
- 2 egg yolks
- 125 milliliters Sugar syrup
- 125 milliliters Elderberry juice
- 2 Tbsps lemon juice
- 250 milliliters Buttermilk
- 200 milliliters Whipped cream
- For the garnish
- 250 milliliters Whipped cream
- candied Rose petal
- candied Violet
Preparation steps
1.
Freeze a large metal bowl, about 1 liter (approximately 4 cups).
2.
For the ice cream: Combine egg yolk and sugar syrup, then stir in elderberry juice and lemon juice. Stir in buttermilk. Chill for 1 hour.
3.
Process mixture in an ice cream machine. Add cream and stir until mixture is creamy and firm. Put ice cream into the frozen metal bowl and freeze for 3.5 hours.
4.
Place bowl in the refrigerator 25 minutes before serving.
For the garnish: Beat cream. Release ice cream onto a cake plate and serve garnished with cream, candied rose petals and violets.
