Elderflower custard gelato
Ingredients
- 220 g of whole milk
- 250 g of fresh cream
- 8 heads of very fresh elderflowers
- 5 egg yolks
- 125 g of sugar
- 1 tablespoon of orange blossom honey
Instructions
- 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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