Winner of our Elderflower recipe competition, this Elderflower & Lemon Ice-cream in an Elderflower Ice Bowl is a refreshing and impressive treat on a summer afternoon.
3 egg yolks
3 egg whites
2 oz caster sugar
5-6 tablespoons of Belvoir Elderflower cordial
1 tablespoon of grated lemon peel
10 fl oz double cream
Optional extra: broken up caramelized nut brittle
Beat egg whites until stiff and gradually beat in sugar.
In another bowl beat egg yolks until beginning to thicken and beat in elderflower cordial and lemon peel.
Whip cream lightly and then fold into egg yolk mixture and egg whites.
Place in a freezer container overnight to freeze. There is no need to re-whip.
You need one freezable bowl that will fit inside another e.g. 6.5 inch and 9 inch, some slices of lemon and a collection of elderflower sprigs and leaves. Also some runny honey.
Brush insides of bigger bowl with honey to help stick on the flowers.
Place a few slices of lemon on the base of larger bowl and place smaller bowl on top.
Weight smaller bowl with e.g. a bag of frozen peas.
Place leaves, flower heads and lemon slices in the gap between the bowls. Freeze for 30 minutes until water begins to freeze.
Periodically push down the flowers etc into the freezing water, adding more water as necessary to fill the gap between the bowls.
Freeze 24 hours.
Remove frozen bowl from freezer and remove bag of peas. Pour warm water into small bowl to loosen it from larger bowl.
Dip large bowl in warm water and then tip ice bowl out. Put in freezer until ready to use.
Take ice cream out of freezer to slightly soften. Using an ice cream scoop make “balls” of ice-cream. Place on a baking tray and return to freezer until ready to use.
Place ice bowl on a plate and fill with frozen ice cream balls.
Once placed in individual bowls, caramelized nut brittle may be sprinkled on top.