Elderberry Ice Cream

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the elderberries, drain them well and pluck them.
Bring the berries with red wine, lemon zest, cinnamon stick, cloves and sugar to the boil and let it steep for 10 minutes over a low heat. Remove the spices and let the berries cool. Puree everything together with the liquid in a blender and add the lemon juice. Whip the cream with vanilla sugar until stiff and fold loosely into the puree.
Pour the cream into molds, cover with aluminum foil and leave to set in the freezer for at least 3 hours. Before serving, dip the molds briefly in hot water and turn the ice cream in portions onto dessert plates. Serve immediately.
Tip: You can also freeze this ice cream in a metal bowl and portion it ball by ball.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.