if you also have been affected by the elderflower syrup fewer and made more syrup than one can drink until next spring and all your friends already received some as a gift, i have an alternative idea what you can prepare with the syrup. since i made the woodruff ice cream earlier this year i am in love with those flowery and fresh flavors, sweet but not obtrusive. exactly what best describes this elderflower ice cream.

and if you are looking for something refreshing during* these sunny days, the elderflower ice-cream will be your right choice.

400 ml milk
300 ml cream
6 egg yolks
100 ml elderflower syrup

bring the milk and cream to a boil. remove from heat. give the egg yolks and the elderflower syrup in a large bowl and whisk until you have a foamy texture. add the milk and cream mixture little by little while stirring continuously. pour the whole mixture back to the pan and heat carefully to 85°C. it should not boil again. allow to cool down, ideally in the fridge over night.

put the mixture in your ice cream maker and once frozen enjoy immediately or freeze for one or two more hours if you like your ice cream more firm.

enjoy the summer!

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400 ml milch
300 ml sahne/ obers
6 eigelb/ dotter
100 ml holunderblütensirup/ hollersaft

milch und sahne aufkochen und vom herd nehmen.die eigelb und den hollersaft in eine große schüssel geben und schaumig schlagen. die milch- und sahnemischung langsam dazu geben und fortwährend rühren. dann alles zurück in den topf geben und auf 85°C erwärmen. die mischung sollte nicht noch einmal kochen. auskühlen lassen, am besten über nacht im kühlschrank.

die mischungen die eismaschine geben und sobald sie gefroren ist, sofort genießen. wer sein eis fester mag, lässt es noch mal für ein bis zwei stunden im tiefkühler gefrieren.

geniesst den sommer!

* hosted by s-küche.