Icecream with a Nordic twist: Blueberry & Elderflower.

Posted on September 23, 2011

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The weather in Melbourne has been warming up lately, which has put me in the mood for ice cream. As I have previously said, I adore icecream, but can never be bothered making my own. I bought a new mixer this year which came with an ice cream maker, so it has been my goal ever since to try as many icecream combinations as possible. This recipe requires an icecream maker, however it can be done if your familiar with making it the traditional way. I have made ice cream the traditional way before and will say it is not desirable. However, either way it takes time and patience. Hence, not sticking your fingers in before it has set completely. Like most of my cooking, it is about touch and feel, taste and smell, using your senses to cook. After a lovely visit to Collingwood Farmers Market, I picked up a tub of Moondarra Blueberries to make icecream. Being inspired by a Nordic recipe for elderflower and blueberry snow ice, I decided to test the flavour combination with icecream. The tartness of berry pairs well with the floral notes of vanilla and elderflower. My first attempt turned out much better than expected, in fact it was fantastic. The elderflower could be more dominant, therefore it is important to use a good quality brand. Once frozen it wasn’t as prominent as I would have liked, but it is a nice subtle note in the background. Hope you enjoy this Scandinavian explosion, and try to avoid eating it all before it has set. 🙂

Custard recipe from Tropical cuisine by Claire Richards.

Serves 6

Ingredients:

400g blueberries, fresh or frozen.

1/2 cup elderflower concentrate. (Ashbolt is a good start or Bottled green)

5 egg yolks.

1/2 cup sugar.

1 1/2 cups full cream milk.

1 1/2 cups double cream.

1 Vanilla bean, scraped, seeds removed.

1/2 lemon squeezed.

Method:

Berry compote:

  1. Put berries, elderflower concentrate and lemon juice in a pot and bring to a boil.
  2. Once it reaches a boil, turn heat to low and cook for 5 minutes.
  3. Remove from heat and leave to cool completely.
  4. Refrigerate for a couple of hours. It is now ready to add to icecream.

Custard:

    1. Beat egg yolks in a mixer, add sugar and mix till creamy.
    2. Heat milk, cream, vanilla seeds and vanilla pods in a saucepan on a med-low heat till it is almost boiling. (do not let boil)
    3. Discard vanilla bean.
    4. Turn mixer with egg whites in on slow and gradually pour in milk till combined. (This step needs to be gradual and slow)
    5. Pour into a clean pot and heat, stirring constantly on low. It is VERY important it is on low, so the egg does not curdle.
    6. When the custard creates a thick film on the back of a spoon, it is done. Usually takes 5-10 minutes.
    7. Cool pot over an iced bath of water, stir constantly untill mixture has cooled.
    8. Put custard in a container, press cling wrap over custard, so it doesn’t form a film.
    9. Refrigerate overnight or for at least 8 hours.
    10. Churn in icecream maker for 10-15 minutes on the fold setting.
    11. After 15 minutes, add blueberry compote. Mix till combined.
    12. Leave to set in freezer for a few hours before serving.

# It is important that the custard does not curdle, it should be smooth and velvety. If it does curdle, strain through a fine sieve, and discard cooked egg. Then mix the strained custard well. It will still work, it just will not have a smooth and velvety finish.

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