Elderflower and Lemon Ice Cream

I made this ice cream (Belvoir Fruit Farms website) over the weekend and had to make it again today it was so delicious. It's very light and creamy, with a bit of zing; and tastes great with my carrot cake: http://ohuntingford.blogspot.co.uk/2014/01/ive-made-this-cake-few-times-and-its.html

Ingredients (serves 6)

- 3 egg white

- 2 oz caster sugar

- 3 egg yolks

- 7 tbsp elderflower cordial

- zest or peel of one lemon

- 300ml double cream

1. Start by separating the eggs into two bowl (one with whites and one with yolks).

2. Beat the egg whites until fluffy and then gradually add the sugar.

3. Next, lightly beat the egg yolks (until they start to get thick) and then mix in the elderflower cordial and lemon peel.

4. To finish, whip up the cream and fold the egg mixtures into it. 

5. The ice cream can either be placed into a tupperware and popped in the freezer overnight, or poured into an ice cream maker until set. 

Insanely Delicious Pavlova Berry Ice Cream

This is my mum's creation, what a gem!  It's the easiest and quickest ice cream you will ever make.

Ingredients (serves 6)

- 1 Coop Berry Pavlova (or a similar equivalent)

- 3 meringue nests

- 5 handfuls of frozen/fresh berries, currants, or summer fruits (I used black currents and damsons)

1. Start by whizzing up the pavlova for 10 seconds in a magimix.

2. Then add the fruit and extra meringue. Whizz up until a smooth mixture forms.

3. Add some more fruit if you feel it needs some. Either place the ice cream straight in the freezer, or keep it in the fridge until 4 hours before serving, then place in the freezer. This way, it will still be slightly soft and more like a sorbet. 

This ice cream is great served with my Chocolate and Amaretti Cake (see posts below for the recipe).

http://instagram.com/p/cJ5CsIukp9/