- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 380
- Fat Content: 30.8g
- Saturated Fat Content: 18.1g
- Carbohydrate Content: 22g
- Sugar Content: 21.9g
- Fiber Content: 2g
- Protein Content: 3.8g
- Sodium Content: 0.1g
Gooseberry ice cream
Ingredients
- egg-yolk - 4 egg yolks
- caster-sugar - 100g caster sugar
- vanilla-extract - 1 tsp vanilla extract
- double-cream - 400ml double cream
- whole-milk - 200ml whole milk
- gooseberry - 500g gooseberry, topped and tailed
- caster-sugar - 3 tbsp caster sugar
Instructions
- To make the puree, 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 pureed. 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 puree with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.
Ice cream recipe for 8 people, takes only 20 mins; recipe has egg yolk, caster sugar, vanilla extract, double cream, whole milk, gooseberry and caster sugar.
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