Gooseberry Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place 1lb of gooseberries, ½ cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.
  • In a separate saucepan, make the custard by heating 1 ½ cups of milk and ¼ cup of sugar.
  • Bring to boiling point and remove from the heat.
  • In a heatproof bowl, whip up 3 egg yolks with a further ¼ cup of sugar. Pour the hot milk into the egg mixture and then put back into the saucepan on the stove and stir over a gentle heat until the custard coats the back of a spoon. Do not allow to boil.
  • Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree.
  • Set aside 1/3 of the fruit puree for use later.
  • Mix the remaining 2/3 of the fruit puree with the ¼ cup of glucose powder.
  • Mix this with 1 cup of whipping or double cream and add in the custard mixture.
  • Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream.
  • When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect.
  • Place directly into the freezer and freeze for at least one hour before serving.
Advertisement