Taste of this ice cream is so fantastic, I really like elderflower.
Halved lengthwise the vanilla pod, scraping the seeds and pud into the milk. Slowly heat the milk with vanillia essence , vanilla pod and seeds and elderflowers. When almost boiling, remove the pan from the heat, cover and set aside to cool.
Beat the egg yolks, sugar and salt together until the mixture is very pale and the whisk leaves a trail. Drain the milk and put back into a pan, add the cream and slowly heat again just when very hot , don’t it boil.
Slowly add the strained warm milk, whisking all the time, put the mixture back on the heat and cook over a very low heat, stirring constantly, until the mixture is thick enough to coat the back of wooden spoon. Remove from the heat and whisk until cool.
Pour into suitable freezer trays and still-freeze. When the mixture is half frozen, remove and beat thoroughly to break down the ice crystals, return to the freezer back. Stirtwice in half-hour intervals.
To serve, take from the freezer about 20 minutes before serving.