Elderberry Ice Cream
Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 package elderberries -- (destalked)
1 cup sugar
1/2 medium a lemon -- juice of
1 cup double cream
2 large egg whites
 

Preparation:

First pick your elderberries. The easiest way is to snip off whole bunches, and then strip the individual berries off using the prongs of a fork at your leisure. I picked about half a carrier bag of bunches, which came out to a big saucepan of berries. Put the berries into a saucepan with a little water, a sprinkling of sugar and the juice of half a lemon. Go steady on the sugar, you can always add more later if you need to. With a lid on the saucepan, gently simmer for about 45 minutes, or until the berries have gone very soft. Leave to cool, and then push the berries through a sieve, discarding the pips that remain. This will leave a rich elderberry syrup. Taste it, and add more sugar if required. As a guide I had about a pint of syrup at the end. Whip half a pint of double cream until it stands in peaks, and in a separate bowl whisk two eggwhites until they are stiff enough to tip the bowl upside down. This can be quite a feat with a hand whisk! Fold the cream, eggwhites and elderberry syrup together gently, until the whole mixture is a uniform lurid purple. Pour into a suitable freezer container - I used a pyrex glass bowl. Then stick it into your freezer.

 

Nutritional Information:

33 Calories (kcal); 0g Total Fat; (0% calories from fat); 7g Protein; 1g Carbohydrate; 0mg Cholesterol; 110mg Sodium