Gooseberry Ice Cream
This delightful recipe combines the tartness of freshly made gooseberry purée with the creamy richness of a classic custard base to create a luscious and refreshing gooseberry ice cream. The tangy fruit flavor blends perfectly with the smooth texture, making it a wonderful treat for warm summer days or any time you crave a unique and delicious dessert.
— Constant Cookbook
Ingredients
- 4 egg yolks
- 100g caster sugar
- 1 tsp vanilla extract
- 400ml double cream
- 200ml whole milk
- 500g gooseberries , topped and tailed
- 3 tbsp caster sugar
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 380 calories
- Fat Content: 30.8 grams fat
- Saturated Fat Content: 18.1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 21.9 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3.8 grams protein
- Sodium Content: 0.1 milligram of sodium
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