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
- 0.5 kg ½ elderberries, fully ripe
- liter ⅛ red wine
- 1 lemon (s) which some untreated lemon peel
- 1 stick cinnamon ()
- 2 clove (s)
- 75 grams sugar
- 2 tablespoon lemon juice
- 2 cups whipped cream à 00 ml
- 2 tablespoon vanilla sugar
Print Recipe
Pin Recipe 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.
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