Elderflower ice cream


Elderflower ice cream

Swedes are Europe’s biggest eaters of ice cream! The average Swede gets through a massive 13½ litres (28½ pints) per year, significantly more than in any of the much hotter Mediterranean countries.

Somehow fläderblomsglass (elderflower ice cream) seems particularly Swedish, probably because fläderblomssaft (elderflower cordial) is so popular in Sweden.

I like making ice cream and I think that the quality of homemade ice cream is so much higher than commercially produced ice cream, even though it is so easy to make. Also, even some quite expensive ice creams from supermarkets use a lot of additives, whereas this recipe is additive free. (It does mean that the ice cream doesn’t keep as well, as the flavour fades after about a month without any preservatives.)

Finally, as elderflower ice cream is not generally available in supermarkets, you can sit back afterwards enjoying something that is a little bit special! John Duxbury


Recipe summary for elderflower ice cream


•  You can buy elderflower essence in some delicatessen shops or online.

•  If you prefer you can use 60 ml (¼ cup) of homemade elderflower cordial (syrup) or any good quality commercial elderflower cordial, such as Bottle Green, instead of elderflower essence. You might need more as the strength varies, so have a taste and add more if required. (Don't forget to keep the cordial in the fridge as ice cream ingredients should always be cold.)

•  For a slight variation, add a teaspoon of lemon juice and the grated rind of a lemon.

•  You might prefer our recipe for jordgubb och fläderglass (strawberry and elderflower ice cream).


This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.


1   large egg
90 g (3 oz) sugar, preferably raw cane sugar (⅜ cup)
240 ml (1 cup) whipping cream (35% - 40% fat)
120 ml (½ cup) milk (full fat or semi-skimmed)
½ tsp   elderflower essence


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 essence and whisk to blend.

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

5. Transfer to a tub and keep until required. (Note: this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 5-10 minutes before required.)

Without an ice cream machine

If you’ve not got an ice cream machine, continue whipping after stage 3 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.


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John Duxbury
Editor and Founder