Sunday, 21 October 2012

Gooseberry ice cream (1 colour)

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.


  1. I had no idea that you grow gooseberries. They are so difficult to get these days. I can occasionally get them in NZ but they are very expensive. Your father's maternal grandmother grew them and I loved them. Speaking to a fruit grower in NZ I learned that they are a difficult commercial prospect so rather a niche market. People aren't too keen on the hairs! Crumble will be great next visit (says I cheekily) or ice cream 'though, obviously, I've never tasted that).

    1. No problem GB - gooseberry crumble it will be. We bought three gooseberry bushes not long after we moved in, but another two have seeded themselves since so we had a big harvest this year. I wonder why the hairs bother people - you can't feel them at all when they're cooked.