SMALL ADVENTURES IN COOKING.

ELDERFLOWER ICE CREAM WITH LEMON BISCUITS The problem with most ice cream recipes for many home cooks — myself included — is that they tend to be somewhat prohibitive. If you don't have an ice cream machine, then you are generally stuffed. Yes, you can take your ice cream mix out of the freezer every half hour to give it a whisk but not everyone has the time or the patience. Happily, this ice cream requires no churning or mid-freeze whisking. It only takes 10 minutes to prepare, leaving you time to make the biscuits. Or you can just buy those… Serves 600ml double cream 100ml elderflower cordial 100g icing sugar juice of half a lemon For the biscuits 100g softened butter 150g plain flour 2 tbsp sugar zest of 1 lemon To make the ice cream, tip the cream, cordial, icing sugar and lemon juice into a large bowl. Whisk until stiff peaks form (the cream should sit up when flicked upwards with a whisk). Tip into an ice cream tub and leave to set in the freezer for at least 4 hours, or overnight. [ABSTRACT FROM PUBLISHER]