This decadent dessert is created with the delicate flavours of early summer

ELDERFLOWER AND GOOSEBERRY ICE CREAM

Elderflower and gooseberries are a match made in heaven. Preparation 30 minutes, plus freezing Cooking 5 minutes Serves 4-6

300ML WHOLE MILK

4 MEDIUM EGG YOLKS

200G CASTER SUGAR

300ML DOUBLE CREAM

3 TBSP ELDERFLOWER CORDIAL

200G GOOSEBERRIES

2 READY-MADE MERINGUE NESTS, BROKEN INTO PIECES

1 Put the milk in a pan and heat until steaming hot. 2 Stir together the yolks and 125g sugar in a bowl. Blend the milk into the yolk mixture.

3 Return the mixture to the pan and cook over a low heat, stirring, until it has thickened to a custard consistency. Pour the mixture through a sieve into a bowl and put in the fridge until cold. Add the cream and cordial, and taste for sweetness – you might need to add more.

4 Put the gooseberries in a separate pan with the remaining caster sugar and 2 tbsp water. Heat gently until the gooseberries have broken down and softened. Push through a sieve – it should be fairly thick. Chill.

5 Churn the elderflower custard in an electric ice-cream maker according to the instructions or put in the freezer and beat every two hours until the ice cream is smooth and frozen. After the last beating, fold the meringue through the ice cream. Put dollops into a tub, alternating with the gooseberry purée. Return to the freezer until solid. Remove 20 minutes before serving and scooping into cones.