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–+ servings
Green sliver rimmed bowl with single scoop of gooseberry ice cream and two bowls behind.
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Homemade Gooseberry Ice Cream

This easy to make gooseberry ice cream bursts with seasonal flavour and has a delicious hint of elderflower.
Prep Time10 minutes
Cook Time10 minutes
Freezing and Chilling Time about3 hours
Course: Dessert
Cuisine: British
Keyword: frozen dessert, summer
Servings: 8
Author: Jacqueline Bellefontaine

Equipment

  • saucepan
  • Goblet or hand held stick blender
  • sieve
  • whisk
  • bowls
  • spatula
  • Ice cream maker
  • freezer proof container

Ingredients

  • 500 g (1lb 2oz) gooseberries
  • 125 g (4oz) golden caster sugar
  • 2 tablespoons water
  • 2 tablespoons elderflower cordial optional
  • 600 ml (1pt) double cream heavy cream

Instructions

  • Top and tail 500g gooseberries by pinching the stem and flower end away. Rinse well.
  • Place in a saucepan with 125g sugar and 2 tablespoons water, cook gently stirring occasionally, until the gooseberries are very soft and tender, about 10 minutes.
  • Purée the gooseberries and then push through a nylon sieve to remove the pips. Stir in 2 tablespoons elderflower cordial. Cool and then chill in the fridge for 1 hour.
  • Whip 600ml cream until it is just standing in soft peaks, fold in the gooseberry purée.
  • Churn the ice cream in an ice cream maker following manufacturers' instructions.
  • Then tip the ice cream into a plastic freezer-proof container and freeze the ice cream for about 2 -3 hours to firm up. If you don't have an ice cream maker pour into a freezer-safe container. Freeze for an hour. Remove from the freezer and beat with electric whisk or a fork to break down the ice crystals. Repeat this hourly freezing and beating process for three or four hours until ice cream has fully frozen.

Notes

Cook's Tips
  • Whether you are using an ice cream maker or freezing it in the freezer. To get the best results make sure that you chill the mixture before churning/freezing.
  • If not using an ice cream maker. Freeze in a shallow container to help speed up the freezing process. Metal containers such as a loaf tin or roasting tin will conduct the cold faster and also help to speed up the time it takes to freeze.
  • Transfer to a deeper container with a tight-fitting lid if not serving straight away.
 
Store
  • For the best flavour consume within two weeks and do not store longer than 2 months.