elderflower custard gelato
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Elderflower custard gelato

Course Dessert
Cuisine Italian
Keyword cream, gluten free, icecream, gelato, elderflowers
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 12 hours
Total Time 20 minutes


  • 220  of whole milk
  • 250  of fresh cream
  • 8 heads of very fresh elderflowers
  • egg yolks
  • 125  of sugar
  • tablespoon  of orange blossom honey


  • The day before. Heat the milk and cream in a saucepan with the heads of elderflowers, until slightly simmering. Turn off the heat and let it cool down slightly.
  • Beat the egg yolks with the sugar until light and pale, then add a tablespoon of honey.
  • Sieve the milk and cream and pour slowly in a thin stream into the egg yolks and stir constantly with a whisk to prevent the eggs from curdling.
  • Put the custard in a double boiler on the stove and heat till 83°C or mix with a whisk until it reaches the first boil. Turn off, cover with cling film and let it cool, then move it into the fridge until the next day.
  • The next day. Pour the custard into the chilled ice cream maker and follow the instructions. 
  • When the gelato is ready, scoop it into a plastic or metal container and transfer it into the freezer for a few hours. 
  • Remove from the fridge about 10 minutes before serving. 
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