This recipe comes from The forgotten skills of cooking, and I did not farmgal this recipe, I made just this recipe and I can’t imagine tweeking it.. its just amazing.. it does need a icecream machine ideally.

This is a itty bitty batch, so feel free to double it..

3/4th cups of whole milk
3/4th cup heavy cream
8 large elderflower heads
4 farm egg yolks (no whites)
6 tbsp. of sugar
2 tbsp. of lemon juice (as fresh as you can get)

Combine your milk, cream and elderflowers and warm gently to just below boiling point, steep for 15 min, strain.. beat your egg yolks and sugar together, add the warm infused milk slowly, stirring the whole time, return to heat and cook on very low till the custard sheet coats the back of your spoon, slowly mix in your lemon juice.

Pour into bowl and chill it in fridge till very cold, then follow the icecream maker instructions.. heavenly!!! and if you want to just take this over the top, when ready, put into a tall narrow small pan, layer of icecream, itty bits of half teaspoons of black current jelly mixed to break it as smooth as possible, cover with icecream and repeat and freeze, depending on how hard your freezer freezes, you might need to allow to thaw a bit before serving, if wanted put a layer of parchment and lift it out and serve as colorful icecream slices..