Ingredients
- Yogurt ice cream with elderflower for 1/2 liter (2.1 qt) of ice cream:
- 500 g (17.75 oz) Bulgarian yogurt
- 25 cl (1.1 cups) liquid cream
- 160 g (5.75 oz) sugar
- 10 cl (0.4 cup) lemon juice
- 4 beautiful elderflowers
Recipe: Yogurt ice cream with elderflower
Prep
30 min
Total
30 min
Step-by-step directions
In a salad bowl, mix the yogurts and cream.
Add the elderflowers (do not wash them).
Cover with plastic wrap.
Macerate for 24 hours in the cold.
Strain the cream, press the flowers, strain a second time. Add the sugar and lemon juice. Mix well.
Churn for 30 minutes.
Chef Patrick's Comment
Beautiful recipe
Unfortunately here we must clean the elderflowers (mandatory with ambient pollution).
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