To make around 600ml finished ice cream you will need:
Whisk together the yoghurt, cream and around a tablespoon of elderflower syrup in a bowl. Give it a taste to see if it needs more syrup; it depends how strong your syrup is and how you like it. Chill the mixture in the fridge for around 30 minutes.
If you have an ice cream maker put the mixture into your machine and churn until it’s all frozen then put into a container and into the freezer until you’re ready to eat.
If you don’t have an ice cream maker put the mixture into a container in the freezer and leave until almost solid. Remove, blitz in a food processor then put back into the container and back into the freezer until you’re ready to eat.
I’ll be honest and say that the finished ice cream is not quite what I envisaged. I think it was a bit too frozen and was therefore somewhat unscoopable but I think taste is more important than looks. I reckon the billowy come shard-like texture is intriguing; that’s what I’m going with anyway. I thought the slightly tangy yoghurt was well mellowed by the cream and the distinct floral elderflower married it all together nicely. A bowl full of this, a few strawberries on the side and the sun shining; what more could you ask for?