Gooseberry Ice Cream Recipe

Introduction

Gooseberry ice cream is a refreshing and tangy dessert that balances creamy sweetness with a vibrant fruity punch. This homemade treat is perfect for summer days when you want something cool and unique to enjoy.

Ingredients

• 4 egg yolks
• 100g caster sugar
• 1 tsp vanilla extract
• 400ml double cream
• 200ml whole milk
• 500g gooseberries, topped and tailed
• 3 tbsp caster sugar

Instructions

1. Step 1: To make the purée, place the gooseberries and 3 tablespoons caster sugar in a pan with 4 tablespoons water. Heat gently, stirring occasionally, then bring to a simmer. Cook until the fruit starts to burst.
2. Step 2: Transfer the cooked gooseberries to a food processor and blend until smooth. Push the purée through a sieve to remove seeds and skins. Set aside to cool.
3. Step 3: In a large bowl, whisk together the egg yolks, 100g caster sugar, and vanilla extract until pale and creamy.
4. Step 4: Heat the milk and double cream in a pan until just below boiling. Gradually pour this hot mixture into the egg mixture, whisking constantly to combine fully.
5. Step 5: Clean the milk pan and return the combined custard to it. Heat gently on low, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon.
6. Step 6: Remove the custard from heat and allow it to cool, then chill thoroughly in the refrigerator.
7. Step 7: Once chilled, mix the gooseberry purée into the custard, then churn the mixture in an ice cream maker according to the manufacturer’s instructions until thickened.
8. Step 8: Transfer the ice cream to a freezerproof container and freeze until firm and ready to serve.

Tips & Variations

• For a smoother texture, make sure to sieve the gooseberry purée thoroughly to remove all seeds and skins.
• If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir vigorously every 30 minutes until creamy and frozen.
• Try adding a splash of lemon juice to brighten the flavor even more.

Storage

Store the gooseberry ice cream in a tightly sealed freezerproof container. It will keep well for up to 1 month in the freezer. When ready to serve, let it soften for 5–10 minutes at room temperature for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gooseberries instead of fresh?

Yes, frozen gooseberries work well for this recipe. Simply thaw them before cooking to make the purée.

Is it safe to eat ice cream made with raw egg yolks?

This recipe involves gently cooking the custard to thicken it, which also helps eliminate any risk from raw eggs. Always ensure the custard reaches the right temperature and consistency for safety.

Gooseberry Ice Cream Recipe

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★★★★★

4.6 from 100 reviews

• Author: Luna
• Total Time: 4 hours 35 minutes (including chilling and freezing time)
• Yield: Approximately 6 servings 1x

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Description

This Gooseberry Ice Cream is a creamy, tangy delight combining the fresh, tart flavor of gooseberries with smooth vanilla custard. Made from scratch using fresh gooseberries, rich double cream, and a classic custard base, this recipe results in a luscious ice cream perfect for summer desserts or anytime you crave a fruity, refreshing treat.

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Ingredients

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Custard Base

• 4 egg yolks
• 100g caster sugar
• 1 tsp vanilla extract
• 400ml double cream
• 200ml whole milk

Gooseberry Purée

• 500g gooseberries, topped and tailed
• 3 tbsp caster sugar
• 4 tbsp water

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Instructions

1. Prepare the Gooseberry Purée: Place the gooseberries, 3 tablespoons of caster sugar, and 4 tablespoons of water into a pan. Heat gently while stirring occasionally, then bring the mixture to a simmer. Continue cooking until the fruit starts to burst. Transfer the contents to a food processor and blend until smooth. Pass the purée through a sieve to remove the pips and skins. Allow the purée to cool completely.
2. Make the Custard Base: In a large bowl, whisk together the egg yolks, 100g caster sugar, and vanilla extract until the mixture becomes pale and creamy. In a separate pan, heat the milk and double cream gently until just below boiling point. Slowly pour the warm milk and cream mixture into the egg yolks while whisking continuously to prevent curdling and to combine thoroughly.
3. Cook the Custard: Clean the milk pan, then pour the combined custard mixture back into it. Heat gently over low heat, stirring constantly with a wooden spoon, until the custard thickens sufficiently to coat the back of the spoon. Be careful not to overheat to prevent scrambling. Once thickened, remove from heat and allow to cool completely before chilling in the refrigerator.
4. Combine and Churn: Once both the gooseberry purée and custard are cold, mix them together thoroughly. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream is thick and creamy.
5. Freeze and Serve: Transfer the churned ice cream to a freezerproof container and freeze for several hours until firm. Remove from freezer a few minutes before serving to soften slightly for easier scooping.

Notes

• Ensure to sieve the gooseberry purée well to remove any seeds for a smooth texture.
• When heating the custard, do not bring it to a boil to avoid curdling.
• Use ripe, fresh gooseberries for the best flavor and vibrant color.
• If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until set to prevent large ice crystals.
• This ice cream pairs well with fresh berries or a drizzle of honey.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: Gooseberry ice cream, homemade ice cream, fruit ice cream, custard base, summer desserts, British recipes