'Free from' kitchen 'Free from' kitchen

Blackcurrant ice cream and elderflower sorbet


I have been busy stocking the freezer with some delicious frozen treats. I don’t make ice cream too often, as it needs to be eaten quite quickly after it’s been made to retain its freshness. But it is such a treat when I do.

Today, I’m bringing you two of my all-time favourite ice cream recipes; blackcurrant ice cream and elderflower sorbet. Blackcurrants are at their peak right now, and elderflower lovers may have just bottled cordial at the end of the season. You can always use a quality shop-bought cordial to make this sorbet. Belvoir is my preferred brand.

I don’t believe in using a gadget in the kitchen for the sake of it, but an ice cream machine is really worth having if you make ice cream occasionally. It is perfectly possible to make ice cream without a machine, but having one makes life easier. I have been using a simple Cuisinart machine, which has a detachable bowl which needs to be frozen and placed into the machine, which churns the ice cream. It doesn’t freeze it solidly, but it cools down and churns it to the point where the ice cream or sorbet can be frozen without ice crystals forming. The churning process takes around half an hour, and then the ice cream can be frozen in a plastic box until it is firm without needing further attention.

These two frozen treats are delicious served at the same time for a special summer pudding. My family and guests rather enjoyed a ball of each, in turn.


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