Prep
30 min
Rest
4h
Total
4h30
Servings
8 serv.
Elderflower blooms grow in the hedgerows of Northern Europe. Infused for 24 hours in yogurt and cream, it creates a delicate ice cream with subtle floral notes and a hint of lemon. Churn for 30 minutes and you're done.
Ingredients for 8 servings
- 17.75 oz (500 g) Bulgarian yogurt
- 1.1 cups (25 cl) heavy cream
- 5.75 oz (160 g) sugar
- 0.4 cup (10 cl) lemon juice
- 4 beautiful elderflowers
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.