Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.
Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour – remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.
Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.
Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.
No ice cream machine?
If you don’t have a machine, complete the recipe to the end of step 2, then transfer to a container and freeze for 4 hrs. Once frozen, tip the mixture into a food processor and blend to break down the ice crystals, then return to the freezer. Repeat this process once more, then store in the freezer for up to 2 months.