We picked a carrier bagful of elderflowers last week and made a batch of cordial. We’ve had a few hot, summery days since then and have enjoyed drinking it mixed with sparkling water and lots of ice – very refreshing.
I’ve been meaning to try my hand at making some no-churn elderflower ice cream and I’m really happy with the result.
The taste reminded me of soursop ice cream I used to have as a child in Trinidad. Very distinctive – fragrant, floral and heavenly on a hot day.
- 600ml double cream
- ½ tin condensed milk (200g)
- 3tbs elderflower cordial
- 1tbs gin
- Combine the cream and condensed milk with an electric mixer
- Add the cordial and gin and whip on high until the mixture thickens
- Pour into a 1L lidded container and freeze for at least 4 hours before serving