Helado de Saúco

Helado de Saúco

By
From
Andina
Photographer
David Loftus

Elderberry Ice Cream. The elder is native to the Americas and its flowers and fruit grow in plentiful supply in the Peruvian Andes. They are traditionally used for desserts and brews, and in baked pastries and cakes. In particular, I like to use them to make ice cream.

Ingredients

Quantity Ingredient
500ml elderberry juice
50ml elderflower cordial
200ml full-fat milk
250ml double cream
2 tablespoons honey
3 egg yolks
50g caster sugar

Method

  1. Put the elderberry juice in a saucepan over a high heat and bring to the boil. Reduce the heat to low and simmer for about 10 minutes until the liquid has reduced by half. Remove from the heat, allow to cool and then stir in the cordial. Set aside.
  2. In a separate saucepan, combine the milk, cream and honey. Put over a low heat and warm slowly, stirring, until the honey has melted (about 2–3 minutes). Increase the heat, and bring the liquid almost to the boil, then remove from the heat.
  3. Whisk the egg yolks and sugar together in a large bowl until very pale and mousse-like. Pour the milk mixture over the egg and sugar mixture in a long, slow stream, stirring continuously, until it’s all combined. Then, pour everything back into the saucepan and put the pan over a low–medium heat for 10–12 minutes, stirring continuously, until the mixture has thickened enough to coat the back of a spoon and you can draw a line through it.
  4. Remove the pan from the heat and pass the custard through a sieve into a bowl. Add the elderberry and elderflower reduction to the bowl, then use a hand-held electric whisk to whisk it up for 2–3 minutes until well aerated. Allow the mixture to cool, then transfer to an ice-cream maker, if you have one. Churn until the mixture has thickened, then transfer to a freezer container and freeze for at least 4–5 hours. If you don’t have an ice-cream maker, put the mixture in a shallow freezer container and put in the freezer for 30 minutes. Remove the container from the freezer and beat with a hand-held electric whisk to break up the ice crystals, then return to the freezer. Repeat every 30 minutes until the ice cream is smooth and frozen.
  5. Transfer the ice cream to the fridge 30 minutes before serving to soften up a little.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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