Mix the milk with the cream, the skimmed milk powder and the sugar. Bring this to a low simmer.
Then transfer the egg yolk into a bowl and while stirring slowly add the milk mixture. Once it’s all incorporated pour it back into the pan and while stirring heat it up till it’s 85 °C.
Then pour it into a bowl, add the ice cream stabilizer and mix it. After that add the elderflower blossoms. Then cover it and let it rest overnight in your fridge.
The next day you can pass it through a fine sieve into an ice cream machine and turn it into a beautiful ice cream! I serve it with some elderflower tempura.Â
