Wednesday, August 25, 2010
Elderberry Ice Cream
I have not attempted ice cream often. It is simply not something that we usually crave - except for this summer. I don't know why, it has been a frozen treat filled past few months...
Our chef at work found this really simple recipe for ice cream two years ago.
If you google condensed milk ice cream, the same recipe pops up again and again. I varied a bit, preferring to simmer the cream with a vanilla bean hoping to add some oomph.
I simmered my gift-elderberries with white sugar and honey. I do still have some leftover, lots of syrup. I saw some recipes that added water - don't. They will juice out enough with sugar.
For the elderberries
1 pint elderberries
1 1/4 cups sugar (I adjusted as they simmered...taste as you go)
Juice of a 1/4 lemon
1/4 cup honey
Simmer all ingredients for about 30-45 minutes. Chill.
For the ice cream
1 3/4 cups whipping cream
1 can condensed milk (I did not use it all! It is too sweet to my liking, again, taste as you go)
1 vanilla bean, slit open
Pinch of salt
Bring the cream and vanilla bean to a slow simmer. Cool, remove seeds from bean and incorporate into cream. Chill.
When the cream is cold, add salt, whip to a soft peak, and slowly add the condensed milk with the motor running on low. Freeze in a large pyrex for a couple of hours.
Take out the ice cream and scatter some elderberries and a bit of syrup on top. Return to freezer for one hour more. Once both have set, you can delicately mix with a wide spatula to create swirls. Do not overmix as you will create a pattern with your ice cream scoop as you serve anyways.
Cheers to friends and food!
Mix with sparkling water, cava or ginger ale.