|YIELDS: 2 Servings||PREP TIME: 30 mins||COOK TIME: 16 mins||TOTAL TIME: 46 mins|
A dessert trifecta like no other! Sweet, ripe strawberries with a spicy twist, deliciously floral, elderberry ice cream, topped with crunchy, buttery, shortbread cookies infused with a hint of garden fresh thyme.
Elderflower Ice Cream
½ cup milk
½ cup heavy cream
1 ½ tbsp sugar
2 egg yolks
1-2 heads elderflower (grow your own elderflower or substitute 2-3 tbsp dried elderflower)
2 tbsp golden caster sugar
3 ½ tbsp butter
½ cup flour
1 tbsp chopped fresh thyme
Ice cream maker
Fine mesh strainer
- To make the shortbread, combine the sugar, butter, and flour in a food processor and pulse a few times.
- Add the chopped thyme and a little bit of cold water until the dough comes together.
- Alternatively, rub the butter into the flour by hand until it becomes breadcrumb-like in texture. Then add the sugar and thyme (plus water, if needed) and bring the dough together.
- Knead briefly, form into a cylinder, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 325°F. Once fully chilled, remove the plastic wrap and slice into rounds. Place on a parchment lined baking sheet and bake for 12-16 minutes, until golden brown.
- Sprinkle with a bit of extra sugar, if desired, and allow to cool on the baking sheet.
- For the ice cream, thoroughly clean the elderflower heads and tear into pieces.
- Combine the milk, cream, and elderflower in a large saucepan over medium heat. Bring to a simmer then remove from heat.
- In a separate bowl, whisk together the sugar and egg yolks.
- Strain the flavored cream into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened. It should reach a temperature of about 180°F.
- Remove from heat and transfer to the refrigerator. Once fully chilled, transfer to an ice cream maker and process according to the manufacturer’s instructions.
- For the strawberries, halve or quarter the strawberries and toss in a large bowl with a splash of balsamic vinegar, a pinch of sugar, and whichever variety of freshly ground peppercorn you choose. A little goes a long way!
- To serve, divide the strawberries between two bowls and top with a generous scoop of ice cream. Then take a shortbread cookie or two and crumble over the top, or serve on the side for a more classic look.
Source: Daylesford Cookery School