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Sweet perry jelly & summer fruits with elderflower ice cream

A light and refreshing dessert that is full of summer falvours and tastes


For the elderflower ice cream

  • 300ml / 1⁄2 pint whole milk
  • 6 medium local free range egg yolks
  • 100g / 4oz caster sugar
  • 300ml / 1⁄2 pint double cream
  • 200ml / 7fl oz elderflower cordial

For the perry jelly

  • 5 gelatine leaves
  • 500ml / 18fl oz Westons Premium Organic Pear Cider
  • 75g / 2 3⁄4 oz caster sugar
  • 250g / 9oz British mixed blueberries, raspberries and strawberries


For the elderflower ice cream

Bring the milk to the boil in a heavy based pan, remove from the heat.

In a separate bowl, whisk the egg yolks and sugar together, then add the milk, whisking as you go.

Return the mixture to the pan and cook over a low heat for 5-10 minutes, stirring constantly with a whisk. Do not boil! (If mixture starts to separate, remove from heat, place pan in a bowl of iced water and whisk vigorously).

Remove from the heat and whisk in cream and elderflower cordial. Churn in an ice cream machine until set then transfer to a clean container and place in freezer. If you don’t have an ice cream machine, place mixture in a container in the freezer. Whisk up again on a regular basis until set.

For the perry jelly

Immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave until soft.

Bring 100ml / 31⁄2fl oz of pear cider to the boil, add sugar and stir until dissolved.

Drain and squeeze the gelatine leaves, add to the hot pear cider mixture and stir until dissolved.

Remove from heat, add the rest of the pear cider and stir well. Allow to cool but not set. Put the berries in a jelly mould (or 4 individual moulds if preferred).

Add the cooled jelly and chill for an hour or so to set. To turn out, place mould(s) into a shallow dish of hot water and leave for a few seconds. Remove from water, place plate on top and invert, shaking gently if required.

Download the Sweet Perry Jelly & Summer Fruits with Elderflower Ice Cream Recipe Sheet

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