Elderberry Ice Cream Recipe - How to Make Elderberry Ice Cream (2024)

FAQs

How to make ice cream at home step by step? ›

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Elderberries can be frozen either before or after destemming, and freezing can even be a part of the destemming process itself, since the firmer, frozen berries can better withstand destemming manipulations. To freeze elderberries prior to destemming, lay cymes on a tray or wide bin and place in the freezer.

Hop on this trend by optimizing elderberry's potential with tried-and-true flavor pairings. Complementary fruits include other berries, apple, apricot, peach, citrus, plum, fig, and dates. For spices, we encourage pairing them with brown sugar, ginger, cinnamon, nutmeg, star anise, allspice, clove, and vanilla.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

First, snip the whole elderberry clusters off of the shrubs, while they are still attached to their main stalks. Then rinse them under water to remove any insects or debris. Spread them on a dish towel to dry off for a few minutes, and then simply put the whole elderberry clusters into freezer bags or containers.

Freezing whole berries

Flat freezing elderberries is also a good choice to preserve them. It is especially helpful if you plan on using them for baking or pie making later on in the season.

Does heat destroy elderberry? ›

While immune supporting magnesium, potassium, niacin, viburnic and shikimic acids and other health supporting constituents and nutrients in elderberries can withstand heating and drying, the ascorbic acid, anthocyanins, and many other flavonoids (AKA antioxidants) may not.

Elderberry is a nutrient rich berry with a great flavor that may help to support the immune system. It also has antioxidant properties due to its rich anthocyanin content. Elderflower contains high amounts of antioxidants due to rich phenol content. Additionally, it's thought to help support healthy blood sugar levels.

Elderflower has a woodsy and floral taste, and their sweetness comes out when elderflower is cooked. Photo courtesy of Shadi via Unsplash. Compared to elderflower, elderberry has a more intense taste: woodsy and floral, with a dark flavor that can be bitter and earthy when the fruit is consumed raw.