Ice Cream base                                     

85g granulated sugar

140ml/5fl oz water

1tsp vanilla paste

3 eggs

400ml/14fl oz double cream

290ml/½pt whole milk

Rhubarb & Elderflower

450g/1lb rhubarb

5TBS Elderflower Cordial

3TBS water

55g/2oz caster sugar


Serves 8

  1. Preheat oven to 180c/350f/GM4/AGA – Baking oven.
  2. Rhubarb & elderflower – Put the rhubarb, water & elderflower into an ovenproof dish, making sure that the rhubarb is in a single layer. Cover with foil and bake in the oven for 25-30mins until the rhubarb is tender.
  3. Remove from the oven and set aside to cool completely.
  4. Ice cream – Put the sugar and water into a saucepan over a gentle heat. Stir to dissolve the sugar.
  5. When the sugar has dissolved, turn up the heat and boil for 4mins or until the syrup thickens slightly.
  6. Whisk the egg yolks and vanilla paste together until light and fluffy and then whisking gradually, pour on the hot syrup and whisk until really thick.
  7. Add the cream and milk and whisk until just combined.
  8. Pour into an ice cream machine and churn until the ice cream stiffens. Remove the lid of the machine and fold through 2/3 of the baked rhubarb and elderflower.  Continue to churn until stiff.
  9. Scoop the ice cream into a freezer-proof container and pour over the remaining rhubarb and elderflower. Cover and freeze until needed.


Think Ahead and Helpful Hints

  • Take the ice cream out of the freezer and when soft enough, scoop onto a baking sheet lined with baking parchment and re-freeze. This just makes entertaining easier and quicker with less faffing.
  • The elderflower flavour is very subtle and it just gives a little sharpness to the ice cream, almost like sherbet.