Gooseberry ice cream

Gooseberry ice cream

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(2 ratings)

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

More effort

Serves 8
Churning your own frozen dessert is a little effort, but great for using up seasonal fruit

Nutrition and extra info

Nutrition: per serving

  • kcal380
  • fat30.8g
  • saturates18.1g
  • carbs22g
  • sugars21.9g
  • fibre2g
  • protein3.8g
  • salt0.1g
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Ingredients

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

Gooseberry puree

  • 500g gooseberry, topped and tailed
    Gooseberry

    Gooseberry

    gooz-bear-ree

    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 3 tbsp caster sugar

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.

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Comments (3)

craftybeggar's picture
5

Made this with ripe red gooseberries from allotment. Made a lovely pale pink sweet ice cream. Made a bit more than my ice cream maker could cope with so I'll chill the extra and churn it tomorrow when bowl is re-frozen. Will probably make a rhubarb crumble to have with the ice cream. Tastes lovely and not something you could easily buy in your average supermarket.

gwills123's picture
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....

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