Gooseberry Ice Cream Recipes

GOOSEBERRY ICE CREAM

Steps:

• Place 1lb of gooseberries, ½ cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.
• In a separate saucepan, make the custard by heating 1 ½ cups of milk and ¼ cup of sugar.
• Bring to boiling point and remove from the heat.
• In a heatproof bowl, whip up 3 egg yolks with a further ¼ 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.
• Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree.
• Set aside 1/3 of the fruit puree for use later.
• Mix the remaining 2/3 of the fruit puree with the ¼ cup of glucose powder.
• Mix this with 1 cup of whipping or double cream and add in the custard mixture.
• Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream.
• When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect.
• Place directly into the freezer and freeze for at least one hour before serving.

GOOSEBERRY SAUCE

Steps:

• Prepare gooseberries by using scissors to snip each end. Rinse to remove dirt and debris.
• Transfer berries to a pot and add onion, sugar, and enough water just to cover. Cover and cook gently over medium heat until soft, 10 to 15 minutes. Taste and adjust level of sweetness. Remove from heat and transfer carefully to the bowl of a food processor or blender.
• Puree the mixture. Serve sauce warm or cold.

GOOSEBERRY ICE CREAM

Steps:

• 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.
• 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 purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.

GOOSEBERRY & ELDERFLOWER YOGURT ICE

Steps:

• Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.
• Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour - remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.
• Pour the mixture into an ice cream machine. Churn until frozen - about 2 hrs.
• Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.

GOOSEBERRY AND ELDERFLOWER ICE CREAM

Steps:

• 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.
• 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.
• 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.
• NOTE: allow the ice cream to soften for 10 minutes before serving.
• 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.

SOUR CREAM GOOSEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
• Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.