elderflower ice cream
rating: 300ml full cream milk such as gold top, Guernsey or Jersey
300ml Jersey cream
6 egg yolk
100g caster sugar
200ml elderflower cordial
put the milk into a saucepan, bring to the boil and remove from the heat. Whisk the egg yolks and sugar together then pour the milk on and whisk well. Return to the pan on a low heat and cook for about five minutes, stirring constantly using a whisk, but not letting it boil. Remove from the heat and whisk in the cream and elderflower cordial. Leave to cool, then churn in the ice-cream machine. To serve, turn the jellies out on to individual plates and then scoop a ball of ice-cream into the middle of each one.
What jellies?! :)