A very Nordic combination of ice cold buttermilk – fresh and light in flavours – served with sweet strawberries, a hint of elderflower and lovely crispy caramelised oat grains to add some crunch.
Please note, as the buttermilk ice cream is quite low in fat I find that it is best to take it out of the freezer 20 minutes or so before you plan to serve it.
- Whisk together the egg yolks, honey and sugar until pale and fluffy.
- Stir in the buttermilk.
- Whisk the double cream until soft peaks begin to form.
- Gently fold the cream into the buttermilk mixture.
- Either pour the ice cream mixture into an ice cream machine or into two serving glasses or moulds.
- Freeze for 3-4 hours until set (blend with a hand blender once every hour, if not using an ice cream machine).
- Toss the strawberries with the elderflower cordial and chill it in the fridge until you are ready to serve.
- Melt the butter, honey and salt in a pan over high heat until it starts to bubble. Add the grain flakes and stir for a few minutes until golden and caramelised. Spread onto a baking sheet to cool.
- Serve the buttermilk ice cream topped with strawberries and caramelised oats.