So guys, no gossip, no Deep Thought, no little stories or anecdotes from the week this time around.
Not that I'm feeling lazy or anything - it's just that I've got Other-Things-To-Do right now.
However, I just had to share this recipe now for any of you busy gathering up natures bounty of elderflowers with the eye to making this years batch of elderflower cordial. (Tanisha, dear friend, I'm looking at you...)
For any of you who missed last years post on how to make this lovely lovely summery drinking wonderfulness, check out the link to this post on how to make it. But hurry, the flowers don't last long... :-)
Anyway, below you'll find my mum's recipe for elderflower ice-cream, using elderflower cordial. - thanks mum!
It's heavenly, creamy, delicate and delicious and a little bit goes a long way.
You will need an ice-cream maker (sorry about that... but it's the only way to break down the ice crystals and make it into a creamy heaven)
But it's one little bit of kitchen clutter that is just fun to have for the summer months...:-)
The most important thing to remember when making ice-cream is... believe it or not, to make sure everything is cold!
You gotta make sure the ice-cream maker is cold, you gotta make sure the sugar/milk mixture is cold, you also have to make sure that your final 'custard' mix is super cold before you add it to the already super cold ice-cream maker.
But, if everything is cold, you should have success!
P.S. Don't worry if you haven't made your own cordial, it will work perfectly well with the shop bought stuff, too.
So, let's make some ice cream!
75 gr caster sugar ( or a kind of light coloured fine sugar - but not icing...)
150ml evaporated(not condensed)milk (it's the one people put in their coffees - not the super thick sticky one)
150ml elderflower cordial (here's the link again just in case...)
45 ml (3 tablespoons) natural yoghurt
- place sugar and evaporated milk in a saucepan and heat gently, stirring every now and then until sugar has dissolved.
- remove from heat and leave to cool
- once cool, stir in the elderflower cordial, the cream and the yoghurt.
-chill in the fridge until really cold
- pour mixture into your (already super cold) ice-cream maker and churn for around 30 minutes until thick and creamy.
- transfer to a freezer container and freeze for at least 4 hours until firm.
- serving suggestion - simply as it is!
Until next time,