Elderflower Ice Cream
- 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
Freeze a large metal bowl, about 1 liter (approximately 4 cups).
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.
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.
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.