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Gooseberry ice cream

When the first of our gooseberries ripened, I knew I wanted to try making ice cream with them.

Our berry bushes are overflowing and although we've been picking and eating, there are still plenty left. I find gooseberries have a bit of a strange status amongst fruit. On the one hand, they are amongst the first to ripen, but on the other they are seldom mentioned.

There are several different varieties and we have at least 3 (green with a smooth skin, red with a smooth skin and green with a hairier skin). I find the red ones to be the sweetest, but also the ones that ripen last. Because of the high pectin content they are good for making jam.

We've all heard of gooseberry fools and crumbles, but I was looking for something different. I thought ice cream would be a nice change. I searched high and low in my cookbooks, but not one recipe was to be found. So the next place I looked was on the internet and sure enough, I found a recipe.

A recipe by Hugh Fearnley-Whittingstall was the one that appealed to me most, which I adapted to my liking. He suggests serving the ice cream with shortbread, and I wouldn't argue with that! But I also like adding more fresh berries. Go for sweet raspberries or strawberries or opt for more gooseberries or red currants.

Gooseberry ice cream

  • 500g gooseberries
  • 125g caster sugar
  • 200ml double cream 
  • 175ml whole milk
  • 2 large egg yolks

Place the gooseberries in a large pan of water with 2 Tbs of water. Stir the berries until the burst and simmer for 10-15 minutes, until the berries are soft. Press through a sieve into a bowl, discarding the skins and pips. Let cool.

Heat the cream and the milk with the sugar in a pot and stir until the sugar has dissolved. Whisk the egg yolks and pour some of the hot milk mixture over the eggs, whisking the entire time, to temper them. Pour the egg mixture back into the pot with the milk and cream and whisk until it thickens. Pour through a fine sieve, add the gooseberries, then cool and chill overnight.

Pour into an ice-cream machine and churn according to the machine you use.

Richard says:
Jul 03, 2014 10:13 PM
The ice cream sounds delicious. You have some mouth-watering photos of the ice cream surrounded by berries. This is the first time I have seen red gooseberries. I would really like to try them.
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