Try this ice cream with a Japanese twist this summer! This recipe is from Naoko, our friend, Japanese food artist, and teacher over at Naoko's Kitchen in Truro.
Put the egg yolks and 50g sugar in a bowl and beat until it thickens like in the picture.
Whisk the egg whites until enough stiff to make a standing form.
Beat the double cream and 50g sugar together until stiff and sleek.
In the bowl of egg white, slide the egg yolk and double cream into and stir gently for not squeezing forms as much as possible.
Pour the mixture into a container and freeze for 3 hours. Mix the ice cream using a spoon and freeze again until you serve.
Spoon the ice cream and sprinkle lemon zest and drizzle extra elderflower syrup.