Gooseberry Ice Cream Recipe

Gooseberry Ice Cream (Serves 8)

An in-season and British fruit transformed into a sharp, but sweet and creamy dessert...

Ingredients: 300ml Double Cream
                          300ml Full-Fat Milk
                          6 Egg Yolks
                          1/2 Vanilla Pod
                          500g Gooseberries
                          145g Caster Sugar
                          60ml Water

Method: 

1. To make the gooseberry puree, in a small pan combine the gooseberries, water and 45g of caster sugar and poach on a low heat. Cook the gooseberries until they start to burst, before transferring the contents of the pan to a food processor. Blitz until a puree is formed, before passing the gooseberries through a sieve to get a smoother result. Allow to cool.

2. Heat the milk, cream and vanilla in a saucepan and bring up to a simmer. Meanwhile whisk the egg yolks together with the remaining sugar in a bowl. Once the cream and milk has come to the boil, pour the contents on to the egg yolks/sugar mix and whisk until fully combined.

3. Place the mixture back into the pan and heat gently. Stir continuously and allow the custard to thicken. Once thickened to coat the back of spoon, strain the custard through another sieve and set aside to cool.

4. Once the custard and gooseberry puree have both cooled, fold together and churn in an ice cream maker for 25-30 minutes.

5. Store in an airtight container before placing in the freezer. Consume within 1 month.