Homemade Elderberry Ice Cream

Delicately flavored and delicious till the last drip, this elderberry ice cream has us all screaming for more! Get your ice cream makers ready and prepare for some immune-strengthening* goodness with the help of Sambucol Black Elderberry Syrup.

Recipe by Tara Snyder (on Instagram @bearnecessities___)

Ingredients

• 4 cups of heavy whipping cream
• 5 egg yolks
• 1 ¼ cup of cane sugar
• ½ teaspoon of sea salt
• 2 ½ teaspoons of vanilla
• ½ cup + 3 tablespoons of elderberry syrup
• Optional: black goji berry powder to add a bit more color to the base
• Next day: 1-1 ½ tablespoons of vodka to prevent the ice cream from forming ice crystals.

Directions

1. Put your ice cream bowl in the freezer at least 24 hours in advance.
2. Add the heavy cream and cane sugar to a medium-sized saucepan cooked over medium heat stirring occasionally.
3. While the heavy cream mixture is cooking add your eggs to a separate large bowl. Whisk until creamy.
4. Once the mixture comes to a boil remove from heat.
5. Add about one-third of the heavy cream mixture to the eggs and whisk until well incorporated. Then add the mixture back to the saucepan and whisk well.
6. Add a candy thermometer to the saucepan. Cook the mixture until the temperature reaches 170 remove while whisking continuously.
7. once the base reaches 170 remove from heat. Strain the mixture using a fine-mesh strainer. Mix in the elderberry syrup.. Then mix in the vanilla, sea salt, lavender extract, and the black goji berry powder if you’re using it.
8. Put the liquid in a ziplock bag. Make an ice bath with water and ice cubes. Store the ziplock bag in the ice bath in the fridge overnight. Best if the base is churned within 2-3 days. I usually churn my ice cream the following day.
9. Next morning set up your ice cream maker.
10. Remove the base from the fridge and mix in the vodka.
11. Start your ice cream maker and pour the mixture into the ice cream maker
12. If your ice cream maker doesn't have a setting or doesn't automatically turn off once it's done keep an eye on it and set a timer. I usually set a timer for 15 or 20 minutes and just watch the ice cream during that time.
13. You want the ice cream to be almost the texture of soft serve. It should be thick, but scoopable. NOT HARD! Over churning your ice cream will make your ice cream hard and not very scoopable once it's frozen. All of the work is really done in the freezer.
14. Before the ice cream is done line a bread loaf pan with parchment paper.
15. Put the ice cream to the freezer and let sit for 3-4 hours before scooping.
16. If you don't eat it all in one day, cover to keep the ice cream fresh.

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.