Ice Cream Gelato Sorbet

Frozen Yoghurt Ice Cream With Elderflower Topping

Frozen Yoghurt Ice Cream With Elderflower Topping

Frozen Yoghurt Ice Cream with Elderflower Topping is a light, creamy dessert that brings a refined twist to homemade ice cream. Made in our Freeze Ease Pro Ice Cream & Gelato Maker, this recipe delivers a beautifully smooth texture with the gentle tang of yoghurt, finished with a subtle floral note of elderflower for a fresh, elegant finish.

Thanks to the Freeze Ease Pro’s no pre-freeze convenience and precision Ice Cream setting, creating café-worthy frozen yoghurt at home is effortless. Lighter than traditional ice cream yet undeniably indulgent, this flavour is perfect for warm days, dinner parties, or when you’re craving something a little more sophisticated from your freezer.
  1. Frozen Yoghurt Ice Cream With Elderflower Topping-1
  1. Frozen Yoghurt Ice Cream With Elderflower Topping-1

Ingredients

  • 500g full-fat Greek yoghurt (well chilled)
  • 250ml thickened cream or pure cream
  • 120g caster sugar (adjust to taste)
  • 2 tbsp runny honey (optional, for added smoothness)
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 80ml elderflower cordial
  • 1 tbsp lemon juice
  • 1 tsp cornflour (optional, for a slightly thickened syrup)
  • 1 tsp water (to dissolve cornflour)

Preparation

  1. To prepare the frozen yoghurt mixture, add to a mixing bowl yoghurt, cream, sugar, honey, vanilla and a pinch of salt and whisk until smooth and sugar has dissolved. Cover and refrigerate for at least 2 hours or until the mixture is thoroughly chilled. The colder it is, the creamier the churn.
  2. Insert the bowl and ice cream paddle Cuisinart Ice Cream & Gelato Maker, set the timer to 50 minutes, pour the chilled mixture into the bowl and start churning  until it reaches a soft-serve consistency.
  3. For a firmer texture, and for cone scoops, transfer to a freezer-safe container, smooth the surface, press baking paper over the top, and freeze for 2–3 hours.
  4. In a small saucepan, combine elderflower cordial and lemon juice. If using cornflour, dissolve it in 1 teaspoon of water and stir into the pan.
  5. Simmer gently over low heat for 2–3 minutes until slightly thickened (or simply warmed and syrupy if not using cornflour).
  6. Allow to cool completely before drizzling over ice cream.
  7. Garnish with fresh berries, edible blossoms or a hint of lemon zest for a bright finish.
  8. For extra smooth texture, strain the yoghurt mixture through a fine sieve before chilling.
  9. Want it tangier? Add an extra spoon of Greek yoghurt just before churning.
  10. Love floral notes? A splash more elderflower cordial can be swirled gently through the churned yoghurt before freezing.

This recipe was prepared with

Cuisinart Freeze Ease Pro Ice Cream & Gelato Maker, , large

Cuisinart Freeze Ease Pro Ice Cream & Gelato Maker

A$549.00