GOOSEBERRY ICE CREAM
This is a delicious fruity and creamy marbled ice cream recipie for ice cream makers. it is made using the custard method. As well as gooseberries it can be made with any fruit that needs to be cooked such as rhubarb, currants and blackberries. The recipie uses glucose powder which makes it soft straight from the freezer, this can be replaced by corn syrup, or if you don't have either, simply replace with sugar and allow more time to thaw before serving.
Provided by Underground Ernie
Categories Frozen Desserts
Time 11h40m
Yield 1 1/8 litres, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place 1lb of gooseberries, ½ cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.
- In a separate saucepan, make the custard by heating 1 ½ cups of milk and ¼ cup of sugar.
- Bring to boiling point and remove from the heat.
- In a heatproof bowl, whip up 3 egg yolks with a further ¼ cup of sugar. Pour the hot milk into the egg mixture and then put back into the saucepan on the stove and stir over a gentle heat until the custard coats the back of a spoon. Do not allow to boil.
- Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree.
- Set aside 1/3 of the fruit puree for use later.
- Mix the remaining 2/3 of the fruit puree with the ¼ cup of glucose powder.
- Mix this with 1 cup of whipping or double cream and add in the custard mixture.
- Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream.
- When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect.
- Place directly into the freezer and freeze for at least one hour before serving.
Nutrition Facts : Calories 244.1, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.3, Sodium 28.9, Carbohydrate 37.2, Fiber 1.9, Sugar 30, Protein 2.9
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