Summary

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

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Instructions

1. Wash the elderberries, drain them well and pluck them.
2. 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.
3. 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.
4. Tip: You can also freeze this ice cream in a metal bowl and portion it ball by ball.