I love ice cream and would like to make my own, especially an elderflower flavour. Can chef offer some guidance?

Bridie Johnson, Keswick

Homemade ice cream can be a complicated business, so I will try to make it as straight forward as possible. To make elderflower cordial, boil 750g caster sugar with 750ml water, once the sugar has dissolved, remove from heat, add juice and zest of 1 lemon, about 20 heads of elderflowers and 25g citric acid. Allow to cool, then store in the fridge for a couple of days. Strain through a fine strainer, then store in the fridge till required. To make the ice cream, place 8 egg yolks into a bowl and using an electric hand whisk, beat the yolks till the double in volume and turn a very pale yellow. Place 130g caster sugar into a saucepan, cover with water and then cook over a medium heat until the sugar reaches 116C. Do be very careful with hot sugar! When the sugar reaches 116C, gently pour the sugar over the egg yolks continuing to whisk slowly. Once all the sugar is in, increase the speed of the whisk, and continue to whisk until cool. Whisk 500ml double cream until soft peaks, and carefully fold into the egg yolk mixture. Slowly pour in 100ml of the elderflower cordial, combine well, then freeze overnight. Do give the ice cream a whisk every now and then to give a better finish. Serve with some fresh English strawberries.