This no-churn elderflower ice cream is one of our favourite elderflower recipes. It's swirled through with raspberry coulis for extra summery sweetness. Check out all of our best ice cream recipes for even more deliciousness!
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Yields:
10 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
242
Ingredients
3
medium egg whites
150g
caster sugar
300ml
double cream
1tsp.
vanilla extract
75ml
elderflower liqueur, such as St-Germain
11/2Tbsp.
raspberry coulis
Directions
Step 1
Put an 18cm x 25.5cm roasting tin in the freezer to chill. Put egg whites into a medium bowl and whisk with handheld electric beaters until stiff. Gradually add the sugar, whisking constantly, until mixture is thick and glossy. Set aside.
Step 2
Pour the cream and vanilla into a large bowl and whisk until the cream just holds its shape. Use a large metal spoon to fold egg whites into the cream, followed by the elderflower liqueur.
Step 3
Pour the mixture into the chilled container and swirl through the raspberry coulis with a spoon. Cover and freeze until solid, about 5hr.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
