Gooseberry ice cream

Gooseberry ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 20 mins Plus cooling, churning and freezing

Skill level

Moderately easy

Servings

Serves 8

Churning your own frozen dessert is a little effort, but great for using up seasonal fruit

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
380
protein
3.8g
carbs
22g
fat
30.8g
saturates
18.1g
fibre
2g
sugar
21.9g
salt
0.1g

Ingredients

  • 4 egg yolks
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 400ml double cream
  • 200ml whole milk

Gooseberry puree

  • 500g gooseberries, topped and tailed
  • 3 tbsp caster sugar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
  2. Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
  3. Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
  4. Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.

Recipe from bbcgoodfood.com, June 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gwills123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and a great result - tart and sweet at the same time! I cooled the custard in the saucepan in the freezer before mixing in the sieved gooseberries and churning it in an icecream maker. It tasted great with rhubarb crumble. I think it would be nice with some elderflower cordial added to the mix too.

jburton's picture

what if you dont have an ice-cream maker such as myself. Would stirring it now and then to break up any ice-crystals work....

Questions

Tips