Elderberry Ice cream


Ingredients:

  • Elderberries (destalked)
  • Sugar
  • Juice of 1/2 a lemon
  • 1/2 pint Double cream
  • 2 Egg whites

First pick your elderberries. The easiest way is to snip off whole bunches, and then strip the individual berries off using the prongs of a fork at your leisure. I picked about half a carrier bag of bunches, which came out to a big saucepan of berries.

Put the berries into a saucepan with a little water, a sprinkling of sugar and the juice of half a lemon. Go steady on the sugar, you can always add more later if you need to.

With a lid on the saucepan, gently simmer for about 45 minutes, or until the berries have gone very soft. Leave to cool, and then push the berries through a sieve, discarding the pips that remain. This will leave a rich elderberry syrup. Taste it, and add more sugar if required. As a guide I had about a pint of syrup at the end.

Whip half a pint of double cream until it stands in peaks, and in a separate bowl whisk two eggwhites until they are stiff enough to tip the bowl upside down. This can be quite a feat with a hand whisk!

Fold the cream, egg whites and elderberry syrup together gently, until the whole mixture is a uniform lurid purple. Pour into a suitable freezer container – I used a Pyrex glass bowl. Then stick it into your freezer.

By John Kennett

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