GOOSEBERRY ICE CREAM
Churning your own frozen dessert is a little effort, but great for using up seasonal fruit
Provided by Good Food team
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
- Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
- Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
- Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.
Nutrition Facts : Calories 380 calories, Fat 30.8 grams fat, SaturatedFat 18.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21.9 grams sugar, Fiber 2 grams fiber, Protein 3.8 grams protein, Sodium 0.1 milligram of sodium
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