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.
This food article originally appeared in the Fall 2014 issue of City Style and Living Magazine.