Elderflower Ice Cream


1 large egg

2 oz cane sugar

1 c whipping cream (35-40% fat)

½ c whole milk

1 oz frostbites elderflower cordial



1. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.

2. Whisk in the sugar a little at a time, then continue whisking for another minute until well blended.

3. Pour in the cream, milk and elderflower cordial and whisk to blend.

4. Pour into an ice cream maker with the paddle running.

5. Transfer to a tub and keep until required. 

Peggy Speir