Elderberry & Lavender Ice Cream
A fruity, floral no-churn ice cream made with foraged elderberry and lavender, gently sweetened with honey instead of sugar. Entirely natural flavours come from the lavender infused into the evaporated milk, and the elderberries reduce to a rich, fruity syrup.
Equipment
- Sieve
- 1.5 litre freezer safe container
Ingredients
- 20 heads Elderberry
- 200 ml Water
- 10 g Lavender Approx 35-40 flower heads, stems removed.
- 4 tablespoon Honey
- 410 g Evaporated milk
- 600 ml Double cream
Instructions
- Thoroughly wash elderberries, then use a fork to remove them from the stems. Remove any green or purple ones, as they are not ripe; use only the dark black ones.
- Add berries to a pot with 200 ml of water, cover with a lid and bring to a rapid boil. Once it boils, reduce the heat and simmer, covered, for 15 minutes.
- Decant evaporated milk into a pot, add lavender flowers and warm up the milk. We don't need to boil or simmer; once the milk is warm and you can see steam, remove it from the heat and let it cool. Once cooled, pass through a sieve and discard the lavender.
- Pass the berries through a sieve and extract all the juice. Transfer back to the pot and simmer for 15 minutes, or until the juice has reduced. Discard the berries.
- In a freezer-safe container, add the lavender-infused evaporated milk, reduced elderberry juice, double cream and honey; mix to combine. Check the sweetness; if it is to your liking, then freeze.
- After two hours, gently stir the ice cream with a spatula or whisk and return it to the freezer. Repeat every hour until it's firmly set.
- Once the ice cream is frozen, transfer it into an airtight container, smooth the top with a spatula for even freezing and return it to the freezer.
- Once the ice cream is completely firm, it's ready for use. Leave it on the countertop before scooping. Serve with a choice of your toppings.
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