Gooseberry ice cream
Churning your own frozen dessert is a little effort, but great for using up seasonal fruit
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 20 mins
plus cooling, churning and freezing
- 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.
- 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.
- 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.
- 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.
PER SERVING
380 kcalories, protein 3.8g, carbohydrate 22g, fat 30.8 g, saturated fat 18.1g, fibre 2g, sugar 21.9g, salt 0.1 g
Recipe from bbcgoodfood.com, June 2012.
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http://www.bbcgoodfood.com/recipes/2303645/
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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
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 20 mins
plus cooling, churning and freezingIngredients
- 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
PER SERVING
380 kcalories, protein 3.8g, carbohydrate 22g, fat 30.8 g, saturated fat 18.1g, fibre 2g, sugar 21.9g, salt 0.1 g
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11 July 2012
JOOLES commented on this recipe
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11 July 2012
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