Elderflower-lemon ice cream

Elderflower-lemon ice cream


For approx. 12 scoops (à approx. 70 g):

3 egg yolks (size M)

100 ml + 5 tbsp. Darbo elderflower syrup

250 ml milk

250 g whole milk yoghurt

2 tbsp. lemon Juice

2 tbsp. sugar

60 g pink Meringue

150 g raspberries

150 g whipped cream



Whisk the egg yolks and 100 ml Darbo elderflower syrup with the whisk of the hand mixer until creamy. Heat the milk (do not boil) and remove from the heat. Gradually stir the hot milk into the egg yolks. Whisk the mixture over boiling water until thick and creamy.

Mix yoghurt and lemon juice briefly with the whisk of the hand mixer and stir into the egg yolk mixture. Coarsely crush the meringue (put aside a few to use as a garnish) and knead into the ice cream mixture. Freeze the mixture. Pour into a flat dish and let freeze for another 4 hours.

Boil raspberries (keep a few to use as a garnish) and 5 tbsp. Darbo elderflower syrup and then pour through a sieve. Whip the cream and 2 tbsp. sugar until thick. Fill a piping bag with star nozzle and scoop out the ice cream. Arrange the ice cream and cream in glass bowls, pour over the raspberry puree and decorate with the remaining raspberries and meringue.


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