Elderflower Buttermilk Ice Bomb
Elderflower Buttermilk Ice Bomb is a recipe featuring fresh ingredients from the ice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 egg yolks
- 125 ml sugar syrup
- 125 ml elderberry juice
- 2 tbsp lemon juice
- 250 ml buttermilk
- 200 ml whipping cream
- 250 ml Whipping Cream
- candied organic rose petals
- candied violet flower
Instructions
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1.
Freeze an ice bomb mold (or a corresponding 1‑liter metal bowl).
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2.
Whisk egg yolks and sugar syrup well, then fold in elderberry juice and lemon juice. Finally stir in buttermilk. Chill in the refrigerator for 1 hour.
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3.
Let the mixture thicken to half‑firm consistency in an ice cream maker according to instructions. Then add the cream and stir until the mixture is creamy and firm. Pour the ice into the mold and smooth the surface. Freeze for 3.5 hours.
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4.
Before serving, place the mold in the refrigerator for 25 minutes. Whip the cream stiffly. Break the ice bomb onto a plate and serve garnished with whipped cream, candied rose petals, and violet flower.
