Gooseberry & elderflower yogurt ice

Gooseberry & elderflower yogurt ice

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins plus freezing

Skill level

Easy

Servings

Makes about 1 litre

This frozen Greek yogurt matches fresh and fragrant flavours- tart gooseberries and delicate floral notes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per scoop

kcalories
115
protein
2g
carbs
18g
fat
4g
saturates
2g
fibre
1g
sugar
18g
salt
0.1g

Ingredients

  • 400g gooseberries
  • 200g golden caster sugar
  • 3 tbsp elderflower cordial
  • 500ml pot Greek yogurt
  • 150ml whole milk

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Method

  1. 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.
  2. 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.
  3. Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.
  4. Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.

Recipe from Good Food magazine, July 2013

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Comments

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mistyfield's picture
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Delicious! A lighter alternative to ice cream but still really tasty. Definitely needs 20 minutes out of the freezer before it can be served though! Goes really well with the gooseberry and vanilla custard tart also on this website.

lin_dauer's picture

Why say you don't need an ice cream machine if one of the instructions is to put it in an ice cream machine!!!!!?????

archangelrich's picture

Because in the "tip" box it says how to make it without an ice cream maker.

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