Gooseberry Ice Cream

1. 1

   Place 1lb of gooseberries, 1/2 cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.

2. 2

   In a separate saucepan, make the custard by heating 1 1/2 cups of milk and 1/4 cup of sugar.

3. 3

   Bring to boiling point and remove from the heat.

4. 4

   In a heatproof bowl, whip up 3 egg yolks with a further 1/4 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.

5. 5

   Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree.

6. 6

   Set aside 1/3 of the fruit puree for use later.

7. 7

   Mix the remaining 2/3 of the fruit puree with the 1/4 cup of glucose powder.

8. 8

   Mix this with 1 cup of whipping or double cream and add in the custard mixture.

9. 9

   Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream.

10. 10

    When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect.

11. 11

    Place directly into the freezer and freeze for at least one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.