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Gooseberry Ice Cream

julio 18, 2022

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

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.