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Elderberry Ice Cream

elderberries, (destalked)
juice of 1/2 lemon
double cream
2 egg whites

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 easy 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 eld erberry syrup. Taste it, and add more
sugar if required. As a guide I had about a pint of syrup at the

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.

Fold the cream, eggwhites and elderberry syrup together gently,
until the whole mixture is a uniform purple. Pour into a suitable
freezer container - I used a pyrex glass bowl. Then put it into
your freezer.


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