The distinct flavour and scent of elderflower makes this Tassievore ice cream a summer favourite. Made with creme fraiche, elderflower cordial and honey this ice cream can be served with honey snaps and rhubarb, walnuts, melted butter and honey tossed together and backed until the rhubarb is soft. Yum.
100g apple juice concentrate
3 egg yolks
250g crème fraiche
150 ml pure cream
2 tablespoons of good honey
5 tablespoons of elderflower concentrate
Mix milk and apple juice concentrate in a pan, heat gently until simmering. Meanwhile whisk egg yolks in a bowl. When milk mixture is heated to simmering, slowly pour it in to egg yolks, whisking continuously. Slowly heat this mixture until it has thickened (it will only thicken a little). Strain the custard (if you are fussy) and leave it to cool.
In the meantime, combine the creme fraiche, cream, elderflower cordial and honey in a jug. Pour it into the cooled custard and stir to combine. If you have an ice cream maker, use this now. Otherwise pour mixture into a container and put in freezer (stir 2 or 3 times during freezing process).
Serving tip: toss some rhubarb and walnuts, melted butter and honey, bake until rhubarb is soft, serve with ice cream and honey snaps