Best Gooseberry And Elderflower Ice Cream Recipes

GOOSEBERRY AND ELDERFLOWER ICE CREAM

Steps:

• Top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp.
• Keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool.
• When the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight.
• NOTE: allow the ice cream to soften for 10 minutes before serving.
• The original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; I must confess that whenever I see this instruction I always ignore it and have never had a problem with grainy ice cream: I'll leave the choice up to you, but of course it will increase the preparation involved.

PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM

Steps:

• Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
• Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.

GOOSEBERRY AND ELDERFLOWER ICE CREAM

Steps:

• MethodFirst place the cream in a saucepan and bring it up to just below simmering point. While it is heating, place the egg yolks, 2 oz (50 g) sugar and the cornflour in a bowl and whisk together till smooth. Now add the liquid glucose to the hot cream and whisk that too until the glucose has melted down and blended with the cream. Next, 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. Now 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 3 oz (75 g) 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. Next, 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.