500g elderflower syrup (see recipe below)
500g whole milk
40g milk powder
100g sugar - for lactose-free milk 40g
100g glucose syrup - for lactose-free milk 40g

20g glycerol

The milk powder should help to form fewer ice crystals because there is less water. Xanthan gum is used as a stabiliser and glycerol to make the ice cream creamier, as alcohol lowers the freezing point.

Mix all the ingredients until the sugar is dissolved and chill the ice cream mixture for 2 hours. Then freeze it in the ice cream maker and when the ice cream maker thinks it is ready, freeze the ice cream in ice cream containers until ready to eat.