This simple and quick recipe is an easy way to make ice cream in a flash!
1 Chill the Custard
If making the ice cream immediately, cool the custard by setting the bowl in an ice-water bath. Stir occasionally, until cold (at least 50°F, 10°C). Alternatively, cover the custard with plastic wrap and place in the fridge for at least 4 hours or overnight.
2 Intensify the Flavour
As the custard freezes, the flavours mellow. Add more elderflower syrup (or any other flavouring) to bump up the flavour.
3 Churn the Custard
Pour the chilled custard into an ice cream maker and freeze following manufacturer instructions.