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Gooseberry ice cream

Ingredients

  1. Step 1 4 egg yolks
  2. Step 2 100g caster sugar
  3. Step 3 1 tsp vanilla extract
  4. Step 4 400ml double cream
  5. Step 5 200ml whole milk
  6. Step 6 500g gooseberry , topped and tailed
  7. Step 7 3 tbsp caster sugar
Gooseberry ice cream
Calories: 380 Carbohydrate: 22 g Protein: 4 g Fat: 31 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 8

TAGS

Dessert British Josh Eagleton 30-60 minute 400 kcal or less Fruit compote Fruit sorbet Fruity Garden glut Garden yield Good Food Handmade Homemade Ice cream machine Yield

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.