Strawberry Ice Cream with Elderflower Syrup and Waffle Rings

Ingredients

• 500 g Heavy Cream
• 200 ml elderflower syrup
• 3 eggs
• 3 egg yolks
• 75 g sugar
• 200 g strawberries
• 40 g sugar
• 100 g sugar
• 150 ml water
• juice of one lemon
• 500 g elderflowers
• 50 g marzipan paste
• 180 g sugar
• 3 eggs
• 50 ml heavy cream
• 150 g flour
• 1 tsp cocoa powder
• 1 vanilla bean (scraped seed)
• butter (for the baking sheet)
• flour (for the baking sheet)

Instructions

1. 1.

   For the ring shells, mix marzipan, sugar, vanilla seed, eggs and milk. Sift flour over the mixture and gradually fold in. Pass dough through a fine sieve and let it rest for 1 hour. Take one tablespoon of the dough and combine with cocoa powder. Grease the baking sheet and dust it with flour. Place a cardboard template with a hole about 10 cm in diameter on the sheet, spread the light dough thinly and evenly onto the sheet with a spatula, remove the template and apply another dough circle, then trace the circle with the dark dough. Bake at 190 °C for about 6 minutes until the pastry lightly browns; watch closely. Remove immediately from the sheet with a spatula. Shape warm rings as desired and let cool.

2. 2.

   For the syrup, simmer sugar with water for 2 min. Add lemon juice and elderflowers, bring to a boil briefly, then remove from heat and steep for 2 hours before straining.

3. 3.

   To make the ice cream, warm the cream with the elderflower syrup. Meanwhile combine eggs, yolks and sugar; whisk over a hot water bath until frothy. Stir the hot elderflower cream into the egg mixture until it thickens slightly (becomes creamy). Freeze the mixture in an ice‑cream maker or place in a shallow metal bowl in the freezer for about 3 hours, stirring vigorously every 30 min.

4. 4.

   For serving, remove stems from strawberries, wash and pat dry, puree with sugar, and fold into the frozen ice cream.

5. 5.

   Scoop balls and serve in bowls with waffle rings.