Gooseberry and Elderflower Ice Cream

Recipe by Mrs B
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 450
    g gooseberries (fresh or frozen)
  • 2
    tablespoons water
  • 110
    g caster sugar (superfine sugar)
  • 70
    ml elderflower cordial
  • 290
    ml double cream (heavy cream)
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DIRECTIONS

  • Top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp.
  • Keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool.
  • When the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight.
  • NOTE: allow the ice cream to soften for 10 minutes before serving.
  • The original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; I must confess that whenever I see this instruction I always ignore it and have never had a problem with grainy ice cream: I’ll leave the choice up to you, but of course it will increase the preparation involved.
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