Elderflower ice cream

In a saucepan, combine the elderflower syrup, milk and whipping cream. Heat this mixture but do not boil. It is very important not to exceed the boiling point.

Meanwhile, in a bowl, whisk the egg yolks with the sugar until foamy.

Add the hot cream-base mixture to the foam little by little, stirring constantly.

Pour the prepared mixture back into the saucepan and stir over a low heat until the mixture has melted into an ice cream base.

Once cooled, compact it in an ice cream maker according to the instructions for use. I left my ice cream in the ice cream maker for about 4 hours, but of course it depends on the performance of the particular machine.

I recommend removing the ice cream from the freezer at least 15 minutes before serving.