Gooseberry And Elderflower Ice Cream – a delicious recipe with gooseberries, water, caster sugar, elderflower cordial, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
NOTE: allow the ice cream to soften for 10 minutes before serving.
5
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.
357
kcal
Calories
26
g
Fat
30
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 450 g gooseberries (fresh or frozen), 2 tablespoons water, 110 g caster sugar (superfine sugar), 70 ml elderflower cordial, and more.
Yes, Gooseberry And Elderflower Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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