Elderberry Ice cream
Juice of ½ lemon
2 egg whites
About ½ carrier bag of berries. Put in entsaftersprinkling of sugar and half of the lemon juice. Not too much sugar you can always adjust.
Taste the syrup and add more sugar if required. (you will probably have about one pint of syrup at the end) Whip half a int of double cream until is stands in peaks, and in a separate bowl whisk two eggwhites untilthey are stiff enough to tip the bowl upside down. Fold in cream , eggwhites and syrup together gently, until uniform purple. Put in freezer