Strawberry & Elderflower Ice Cream
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.
- Contains Dairy
- Contains Eggs
Prepared with
Ingredients
- 6.13oz fresh strawberries, hulled and diced
- 2.98oz caster sugar
- 1 teaspoon lemon juice
- 2 egg yolks
- 5.25fl. oz double cream
- 1.58fl. oz elderflower cordial
- 1.75oz full-fat crème fraîche
- Thermometer
Instructions
Step 1
Add diced strawberries to small bowl and toss with 1 teaspoon of the sugar and the lemon juice. Set aside to macerate.
Step 2
Half-fill a medium saucepan with water and bring to simmer over medium heat.
Step 3
Whisk egg yolks, cream, cordial and remaining sugar in heatproof bowl until evenly combined. Place bowl over saucepan of simmering water – make sure water doesn’t touch the base of the bowl.
Step 4
Stir egg mixture gently with a spatula for about 6–8 minutes, or until temperature reaches 82°C on an instant-read thermometer.
Step 5
Remove ice cream base from heat and pour through a sieve into a large bowl. Whisk in crème fraîche until combined, then gently stir through the macerated strawberries.
Step 6
Spoon mixture into empty tub then place into an ice bath. Once cooled, place lid on tub and freeze for 24 hours.
Step 7
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 8
Select ICE CREAM.
Step 9
Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.