Start by putting the milk, sugar and glucose in a pan, and heating gently. (The trick with this recipe is to do the heating part slowly and lovingly, rather than blasting the liquid on a hot hob.)
Put the egg yolks in a bowl and whisk them lightly. Once the sugar and glucose has melted into the milk, pour half of it in with the yolks while whisking constantly. Then return this mix back to the pan, stirring constantly.
Cook this custard over a low heat until it is thick enough to coat the back of a spoon, about 10 minutes (you must keep the heat low or the custard will curdle). Strain the custard through a fine sieve, and then leave it to cool.
In the meantime, combine the whipping cream, crème fraîche, elderflower cordial and honey in a jug. Pour it into the custard and stir until everything is combined. Pour into an ice cream machine and churn until frozen, then transfer to a freezer-proof container.
If you don’t have such a machine, pour the mixture into a shallow freezer-proof container, seal and place in the freezer. After 1 hour, give the ice cream a stir to break up any ice crystals – this will give a smoother texture to the ice cream. Repeat this process every hour for the next 3 hours, then leave to freeze completely.
Transfer the ice cream to the fridge about half an hour before you want to serve it so that it can soften and ripen. Serve with some more honey spooned over it and accompanied by the blueberries.
*Inspired Rachel S. featured in the Realfood Cookbook