Gooseberry
and Elderflower Ice Cream
This ice cream is unbelievably good. Perhaps one of the
best treats of early summer would be to serve A
Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what
a combination!
Serves: 6 – 8 – makes 2 pints / 1.2 litres
Ingredients:
1½lb / 700g Young Green Gooseberries
8 tbsp Elderflower
Cordial
3oz / 75g Sugar
FOR THE
CUSTARD:
10 floz /
275ml Whipping Cream
3 Large Egg
Yolks
2oz / 50g Sugar
1 rounded tsp Cornflour
1 dessertspoon Liquid Glucose
Instructions:
- Place
the cream in a
saucepan and bring it up to just below simmering point.
- While
it is heating, place the egg yolks,
2oz / 50g sugar
and the cornflour
in a bowl and whisk together till smooth.
- Add
the liquid glucose to the hot cream and whisk
that too until the glucose has melted down and blended with the cream.
- Pour
the whole lot over the egg mixture, then return everything to the saucepan
and continue whisking over a medium heat until the mixture thickens to a
custard.
- Rinse
out and dry the bowl, pour the custard back in, cover with clingfilm and allow to cool.
- Meanwhile
top and tail the gooseberries
using kitchen scissors and place them in a saucepan with 3oz / 75g sugar.
- Put
a lid on the pan, place over a low heat and let them cook gently till soft
– about 5 – 6 minutes. Then place a large nylon sieve over a bowl and
press the gooseberries
through to extract all the pips.
- Stir
the elderflower
cordial into the gooseberry
purée and, as soon as the custard is cool enough, combine the two
together.
- Now
you can either freeze-churn the mixture in an ice cream maker till thick,
or else pour it into the polythene freezer box, cover with a lid and
freeze till half-frozen (about 3 – 4 hours).
- At
this stage beat the mixture, still in the box, with an electric hand
whisk.
- Return
it to the freezer, then repeat 3 hours later, and after that freeze till
solid and store till needed.
- Transfer
to the main body of the fridge for 30 minutes before serving.
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