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Gooseberry ice cream

Gooseberry ice cream

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A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal380
fat30.8g
saturates18.1g
carbs22g
sugars21.9g
fibre2g
protein3.8g
low insalt0.1g
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Ingredients

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

Gooseberry puree

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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