Strawberry and elderflower ice cream

Jordgubb och fläderglass

Strawberry and elderflower ice cream

If you could capture Sweden in an ice cream cone this would be the result! Swedes love homemade fläderblomssaft (elderflower cordial/syrup) and they are very proud of their deep red flavoursome strawberries. The two ingredients are made for each other and combined here in a wonderful creamy ice cream. The recipe is very easy and yet the result is a delicious soft easy-scoop ice cream. John Duxbury

Summary

Tips

•  Keep the strawberries in the fridge until you need them. Good ice cream needs cold ingredients, apart from the egg and sugar, to freeze well.

•  I use homemade elderflower cordial (syrup) for this recipe, which works well. I keep a tub in the freezer and take a few scoops out for making the ice cream.

•  As the strength of elderflower cordial (syrup) varies I suggest tasting the mixture during stage 5 and adding some elderflower essence if necessary. You can buy elderflower essence in some good delicatessens or online.

•  Use raw (pure) granulated sugar if possible, as it makes better ice cream than any other sugar.

Reminder

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

Ingredients

150 g (1 cup) hulled and sliced strawberries
2 tbsp   lemon juice
4 tbsp   undiluted elderflower cordial (syrup)
¼ tsp   elderflower essence (optional)
125 g (½ cup) sugar, preferably raw (pure) cane sugar
1   large egg
240 ml (1 cup) whipping cream (whipping or heavy cream)
120 ml (½ cup) whole milk (3-4 % fat)

Method

1. Combine the strawberries, lemon juice and the elderflower cordial (syrup). Give them a good stir, then cover them and refrigerate for at least an hour.

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

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

4. Add the cream and milk, then sieve the strawberries, adding the juice to the mixture and retaining the pulp. Whisk the mixture to blend.

5. Have a taste and if necessary add a few drops of elderflower essence if necessary, but no more than ¼ teaspoon full. Whisk the mixture to blend after each addition. (The strength of elderflower cordial varies quite a lot so you may not need any.)

6. Pour the mixture into an ice cream maker with the paddle running.

7. A few minutes before the ice cream is almost set, finely chop the strawberry pulp and add to the ice cream. (See your ice cream maker’s instruction book for advice on the setting time.)

8. Transfer to a tub and keep until required.

Without an ice cream machine

If you’ve not got an ice cream machine, continue whipping after stage 5 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the surface of the ice cream with clingfilm (food wrap) and freeze. After half an hour remove the mixture from the freezer and fork over the mixture thoroughly. Add the strawberry pulp and then re-cover. Continue taking the mixture out of the freezer every half an hour and forking it over until it is thoroughly frozen, which will normally take 2 or 3 hours.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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John Duxbury
Editor and Founder