The advantage of making your own ice cream is that you can try flavours that aren't available in the shops. Neither of us had ever had gooseberry ice cream before and we were very pleased with both the flavour and with how creamy it was. It also makes a change from gooseberry pie/crumble, which is how we usually use up the gooseberries that we grow.
Gooseberries - 500 g
Caster sugar - 75 g
Water - 60 ml
Double cream - 150 ml
Clotted cream - 120 ml
1) Heat the gooseberries with the sugar and water in a saucepan for 10-15 minutes until soft. Blend to a puree and then strain with a sieve into a freezable container and leave to cool. Put the container in the fridge to cool further.
2) Whisk the double cream until thick, but so that it still falls from a spoon. Fold the cream into the gooseberry puree and freeze for 2 hours.
3) Remove from the freezer and stir well with a fork. Return to the freezer for another 2 hours. Stir in the clotted cream and freeze for at least 4 hours before serving. Serves 6.
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