This Elderflower & Sea Salt Ice Cream is one of those dreamy summer recipes that feels a bit fancy but is actually super simple to make. The Elderflower brings a gentle floral sweetness, while the sea salt gives just the right kick to stop it from being too delicate. It’s creamy, refreshing, and just a little unexpected—in the best way. No ice cream maker needed, just a bit of whisking and some patience while it freezes (the hardest part!).
Click here to see our Elder ID guide.
Ingredients to make our Elderflower & Sea Salt Ice Cream:
Serves 6
- 2 free-range egg yolks
- 185 ml Elderflower cordial
- 35 g (2 tbsp) sugar
- 425 ml double cream, whipped
- ½ – ¾ tsp rock salt, lightly crushed
Click here for our Elderflower cordial recipe.
Method to bring our Elderflower & Sea Salt Ice Cream together:
- In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale, smooth, and a bit fluffy. It should look like a light custard.
- Slowly pour in the Elderflower cordial, whisking as you go so everything blends nicely. The mix should smell amazing at this point!
- Gently fold in the lightly whipped cream using a spatula or spoon. You want it well combined but still light and airy.
- Sprinkle in the crushed rock salt—start with about ½ teaspoon, taste, and add a little more if you fancy a slightly saltier edge. It should be subtle but noticeable.
- Pour the mixture into a freezer-safe container (a loaf tin works well), cover it, and pop it in the freezer. Let it chill for at least 6 hours, or overnight if you can wait that long.
- Let the ice cream sit out for 5–10 minutes before scooping. Serve it as-is, or with an extra drizzle of cordial, a few berries and a biscuit!
View all of our Elderflower & Elderberry Recipes here
