Meyer lemon-elderflower ice cream — a perfect accompaniment to summer berries. I started with Stella Parks’s Meyer lemon ice cream recipe, making a half batch, and for that only used 50g sugar in the custard. Once it was cooked, when I stirred in the cream, I added about a quarter cup of D’Arbo elderflower syrup then added a tiny bit more until it tasted right. I used Cointreau for the liqueur.
This use cream is outstanding. I will absolutely use this recipe again, with or without elderflower. The lemon is super tangy and the balance of richness, sweetness, and robust lemon flavor is perfect. The recipe uses cornstarch for body and actually has a higher volume of Meyer lemon juice than cram. For those keeping an eye on the grocery bill, the full recipe uses just two eggs and a half pint of cream for a quart of ice cream. (If it weren’t the wrong time of year for Meyers on the east coast, I’d tell @mig to keep it in mind for her ice cream social.)
