Directions
Elderflower jam is a natural elixir for health and vitality, rich in pollen and floral aroma. It is especially beneficial for children during colds or flu, as well as for people with respiratory concerns.
This elderflower jam ice cream is my favorite spring dessert. It can be made using homemade elderflower jam, and for a final touch, fresh elderflower petals can be added on top before freezing to enhance both aroma and presentation.
It has a smooth and creamy texture, with delicate floral notes in every bite. Once you try it, it might become one of your favorite ice creams.
Ingredients (serves 4):
- 400 ml milk (or plant-based alternative)
- 200 ml heavy cream
- 100 g sugar or honey (to taste)
- 3 egg yolks
- 1 tsp vanilla extract
- 3–4 tbsp elderflower jam
- Fresh elderflower petals for decoration
Instructions:
- Prepare the custard: In a bowl, whisk the egg yolks with sugar until creamy. Add vanilla extract.
- Heat the milk: In a saucepan, warm the milk until hot but not boiling. Slowly combine with the egg mixture, whisking constantly. Return to low heat and cook until the custard thickens (do not boil).
- Add the cream: Remove from heat and stir in the heavy cream. Let the mixture cool.
- Incorporate the jam: Gently fold in 2–3 tablespoons of elderflower jam, leaving small swirls for flavor and color.
- Prepare for freezing: Pour the mixture into an ice cream container or molds.
- Decorate: Before freezing, scatter fresh elderflower petals evenly over the surface.
- Freeze: Freeze for at least 4–5 hours, preferably overnight.
- Serve: Serve with a drizzle of elderflower jam or honey for extra aroma.
Tip: The jam adds natural sweetness and floral flavor, and the amount can be adjusted to your taste. Fresh petals on top make the dessert visually stunning and enhance its delicate aroma.
