Gooseberry & elderflower yogurt ice
- Preparation and cooking time
- plus freezing
- Makes about 1 litre
This frozen Greek yogurt matches fresh and fragrant flavours- tart gooseberries and delicate floral notes
- STEP 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.
- STEP 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.
- STEP 3
Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.
- STEP 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.
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.