Newsletter July 2005
Modern Country Living - Domestic Bliss
Game On: July 2005
It’s Elderflower time and what better way to celebrate
than to make cordial. But don’t just use it for drinks make that
all time summer favourite ice cream! The glycerine in this recipe
helps to keep the ice cream supple and velvety. Of course serving
this ice cream with strawberries would be perfect!
Elderflower Ice Cream
Serves 4-6
280ml whole milk
4 egg yolks
50-90g caster sugar – the cordial is sweet so you will have to
do a bit of tasting
285ml double cream
½ tbsp glycerine
100 -150ml elderflower cordial each cordial is different so taste
as re the sugar
Put the cordial into the milk and bring to a boil
and remove from the heat immediately. Beat the egg yolks and sugar
together ten pour in the warmed milk. Taste and adjust sugar and
cordial at this point. Put the mix back into a clean saucepan
and gently heat until the custard thickens enough to coat the
back of a wooden spoon. Do not boil.
Strain the custard through a fine sieve then stir
in the cream and glycerine. Transfer to an ice cream make and
churn according to the manufacturer’s instructions. If you don’t
have an ice cream maker lightly whip the cream before adding to
the custard and pour it into a shallow freezer box and freeze
for 20-30 minutes and stir repeating 3 or 4 more times or until
the ice cream is set. Keeps for up to 2 weeks. Serve sandwiched
between 2 shortbread biscuits and serve.
Tip: As it’s the summer and we
will be cooking a lot of fish always pre heat your pans or baking
trays before cooking fish.
This article by Amy Willcock appears
in The Shooting Gazette July 2005, and is reproduced here with
permission.
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